Nigerian Chinchin

Nigerian Chinchin (Chin-chin)

Nigerian Chinchin is a popular Nigerian deep fried dough snack. Chinchin can also be baked though the baked version isn’t as popular as the fried version. Chinchin can be prepared hard, soft or in between. I like mine soft with just a bit of crunch. This recipe is for the “in-between” version; not too hard or soft but definitely crunchy. If you prefer hard Chinchin, then do not add baking powder and the egg. Also add more flour to the dough when mixing; to achieve the firm dough consistency.

Nigerian chinchin

 

I’ve had a few hiccups when making Chinchin in the past and this has been, one more than one occasion, because I fried the Chinchin with Sunflower oil. The Chinchin soaked up too much oil and ended up soggy. So, if you can, try to not to use Sunflower oil.

Nigerian Chinchin

 

Ingredients:

400g Plain Flour

120g Sugar

1/4 Teaspoon Baking powder

1/2 Teaspoon Grated Nutmeg

1 Egg

185ml Whole or Diluted Evaporated Milk

40g Butter

1/4 Teaspoon Salt

Preparation:

Into a large bowl, add the Flour, Sugar, Salt, Baking Powder and Nutmeg, stir till well combined. Then add the Egg and melted Butter….

Nigerian chinchin 6

Stir and combine till you get a crumbly dough…

Nigerian Chinchin

Now, add the milk…

Nigerian chinchin 8

Mix till you get a smooth and non sticky dough. Leave the dough to rest for 30 minutes….

Nigerian chinchin 9

After 30 minutes, Sprinkle some Flour on a clean, flat surface, then roll out your dough on it…

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Then using a knife or a pizza cutter, cut the dough into your desired Chinchin shapes and sizes…

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Nigerian Chinchin

Pour cooking oil into a pan, quantity should be enough to deep fry the Chinchin. Leave to heat up to medium high. Be careful so it’s not too hot. Scoop some of the cut out Chinchin into the oil. Be careful not to overcrowd the pan. Your Chinchin needs enough room to move around while frying. If you add too much in, you’ll end up with soggy Chinchin…
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Fry for about 2 minutes or until golden brown on all sides. Do make sure you stir throughout for even frying. Scoop the fried Chinchin out of the oil and unto a paper towel lend plate when it’s done and repeat the frying process with the rest of the dough till exhausted…

Nigerian Chinchin

Yummy Nigerian Chinchin!

Nigerian chinchin

Leave to cool before serving…

Nigerian Chinchin

Love mine with Cold Coca-Cola…..

Nigerian Chinchin

 

And that’s it…easy peasy! Your Nigerian Chinchin in all its glory! Let’s read your feedbacks when you’ve tried this easy recipe out. See you in my next post!

47 thoughts on “Nigerian Chinchin (Chin-chin)

  1. Hi, I need to know if margarine works same as butter and if I’d need to melt it too? I love your recipie and looking forward to a non- soaking oil experience.

  2. There’s nothing wrong in using sunflower oil. Here in Moscow, we don’t have the kind of vegetable oil we have in Nigeria except sunflower oil of different types. Someone like me that loves to do pastries and snacks, I use mostly sunflower oil but I use a very good product though. So it’s obvious the sunflower oil you used isn’t a good one. I have also bought a bad sunflower oily too so I can understand

    • Hi, yeah it’s definitely the brand I tried. I have since tried a different band which worked just fine. Thanks so much for the contribution…x

  3. Hi sisi j. Can I use condensed milk as a substitute for evaporated milk? Will it turn out right?? 😀 thanks and have a lovely day.

  4. Hi, thanks for this recipe, I tried it and it came out really good. Now I have to figure out the measurements to make it in bulk quantity. The only problem I had though was kneading the dough. It was pretty difficult to knead it and make it flat on the table, it kept bouncing back and rolling around the rolling pin. Any suggestions on what I can do to make it easier to knead?

  5. Hi Sisi Jemimah!
    Thanks for being such a way out.
    I hadn’t made chin-chin since 2008 and yesterday, i started craving homemade chin-chin plus hubby wanted me to make some for him too.
    I made a move and searched the “So you think you can cook” page for chin-chin recipe. I chose yours and it redirected me here. I read through your write up and viola!, i made a big bowl full of yummy, crunchy chin-chin, without any troubles or confusion. It was so on point. I even added vanilla flavour to mine.
    I posted it on the page too.
    Thanks.
    God bless you.

    • Aw! Your feedback put a big smile on my face. Thanks so much for taking the time to leave one, it’s really appreciated. I’m yet to see the photo(S) on SYTYCC but i’ll check in a minute. Thanks once again. God bless you more x

  6. I so luv this chinchin bcos it dint soak up oil n I guess thats bcos d margarine nt much and its tasty, so excited.thks sisi

  7. Hi Sisi Jemimah, I’ve been making chin chin for a while now but I’ve never tried melting the butter before I just use it like that, also I’ve never actually left the dough to rest after kneading. I tried it your way and it was delicious needless to say the people I gave kept commending my efforts, some even came to knock on my door to find out if I had chin chin for sale. Thank you so much, you ‘re doing a great job and you make cooking so easy.

    • Hi Adeola. Thanks for the lovely feedback and kind words. I’m glad the recipe worked great for you. You’re very welcome….X

  8. I just tried your recipe and it came out so lovely!Thanks so much.The only thing is that some tend to glue together while frying…what do you think could have been the cause?…thanks once more

    • Hi. Thanks for the feedback, I’m glad it came out lovely. As per the sticking together, I’m not quite sure, probably too much moisture though the sticking together would occur before frying and not during….you’re very welcome…

  9. Just tried your recipe! I am so proud of me….even though I had the same milk problem at the beginning too. Lol. It eventually turned out right. Thank you!

  10. Ok, I have tried this exact recipe twice and its been an epic fail both times. It comes out VERY soft. like I can barely cut through the dough after letting it sit for 30 mins. I honestly dont know what i’m doing wrong

    • Hi, just add some more flour next time. Consistency of milk brands do vary and I’m guessing that’s the problem. Sprinkling more flour before kneading will solve the problem. Hope this helps…

    • So, I added some flour to it before frying my second batch, and it turned out so good. I used 40g as you suggested, but it turned out too much. Anyway, currently munching away! lol

  11. Just made my batch right now and I must confess, that was BAM. Myself, hubby and his friend that was lucky enough to have met us munching it loved it.
    Thank you Sisi Jemimah.

    • Yay! Thanks so much for the feedback, glad the recipe worked out great for you and you’re very welcome….X

  12. This recipe really worked for me. The oil was not spilling over as it normally does whenever I make chinchin. Thank you so much and Well done for your recipes.

    • Hi Georgina, thanks so much for the feedback and thanks also for the photos you sent via Facebook. I’m glad you and the family loved it and you’re very welcome….xx

  13. I have been meaning to leave a feedback. Yes! I tried this and it was a hit. I fried onions in the oil before pouring in the chinchin and the flavour was wonderful. Thank you so much for the easy and straightforward revise. God bless you plenty

    • Awesome! Thanks so much for the feedback. I’ll definitely try the onions technique, sounds really good. God bless you more and you’re very welcome….x

  14. Hi, I used wholewheat flour, used less sugar(brown) and it turned out amaze balls! Thank you! Chin chin was definitely a culinary fear for me. I never tried it cos I know even experts get soggy chin chin or too soft sometimes. This recipe is fool proof; next stop puff puff.

    • Hi Ola, I’m so sorry for the late response. I’m glad the recipe worked great for you. Let’s know how you get on with the Puff Puff recipe, I’m sure you’ll do just fine though…x

  15. Sisi Jemimah….thanks a million for this recipe. Just made a batch for my three year old. i used the quantity of Flour 400g (3 and one fifth cup) but the 85ml milk was not enough. Really don’t know where i missed it, so i used about twice the quantity of milk. Perhaps my american conversion is different???? Anyways, my son loves it and his dad is already dipping his fingers. Also the chin chin after frying was neither oily nor soggy. i wish i could add some pics here!!! So thanks once again. i truly enjoy all your recipes.

    • Chai! I’m so sorry. I meant to write 185 ml. ???People are so coming for my head!!!Thanks so much for calling my attention to the error and I’m glad the recipe worked “almost” great for you. Thanks so much and you’re very welcome….xxx

  16. Hi, I’m not a baker in the slightest so it’s gonna be hard for me to put up a post on cake decorating, I can rustle up cake making recipes though, just not with fancy decorations. I’m sorry…

  17. I’ve bin tryin 2 get a recipe for cake and am nt seeing it pls I wud appreciate if u can upload baking a cake and itz decoration pls

    • Hi, I’m not a baker in the slightest so it’s gonna be hard for me to put up a post on cake decorating, I can rustle up cake making recipes though, just not with fancy decorations. I’m sorry…

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