Crunchy Nigerian Chin Chin

• •3 cup All-purpose flour
• •1 cup Granulated sugar (adjust to taste for sweetness)
• •1 cup Unsalted butter (melted)
• •1 piece Egg (large)
• •1 cup Evaporated milk (or whole milk)
• •1 tsp Ground nutmeg
• •1 tsp Baking powder
• •1 tsp Salt
• •4 cup Vegetable oil (for deep frying)

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground nutmeg, baking powder, and salt. Make sure there are no lumps.

2. 2

   In a separate smaller bowl, whisk together the melted butter, egg, and evaporated milk until well combined.

3. 3

   Pour the wet ingredients into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until it's smooth, elastic, and no longer sticky.

4. 4

   Wrap the dough in plastic wrap and let it rest at room temperature for 15-20 minutes. This helps relax the gluten, making it easier to roll out.

5. 5

   Divide the dough into 3-4 portions. Take one portion and roll it out on a lightly floured surface into a thin sheet, about 1/8 inch (3-4 mm) thick. The thinner you roll it, the crispier your chin chin will be.

6. 6

   Using a knife or a pizza cutter, trim the edges to form a rectangle. Then, cut the dough into small, uniform pieces. You can make squares, diamonds, or small strips, depending on your preference. Repeat with the remaining dough portions.

7. 7

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, drop a tiny piece of dough into the oil; it should sizzle and float to the top immediately.

8. 8

   Carefully drop a handful of chin chin pieces into the hot oil, making sure not to overcrowd the pot. Fry in batches, stirring occasionally, until they turn golden brown and crispy. This usually takes 3-5 minutes per batch.

9. 9

   Using a slotted spoon, remove the fried chin chin and transfer them to a plate lined with paper towels to drain excess oil. Allow them to cool completely before serving, as they will crisp up further as they cool.

Chef's Tips

• 💡For extra crunch, ensure your dough is rolled very thin. Thicker pieces will be softer in the center.
• 💡Maintain a consistent oil temperature. Too low, and the chin chin will absorb too much oil; too high, and they'll burn quickly on the outside while remaining raw inside.
• 💡Don't overcrowd the pot during frying. Fry in small batches to ensure even cooking and browning.
• 💡Store cooled chin chin in an airtight container at room temperature for up to two weeks to maintain freshness and crunch.