Chin Chin
West African crisp bite-size fried flour snack flavored with nutmeg. This vegetarian snack is deep-fried until golden and crunchy.
- african
- all-purpose flour
- batch cooking
- bite-size
- budget-friendly
- butter
- chin chin
- comfort food
- crisp
- deep-fried
- dessert
- egg-free
- entertaining
- family-friendly
- fried snack
- nut-free
- nutmeg
- pantry staple
- party food
- room-temperature serving
- snack
- stovetop
- vegetarian
- west african
- whole milk
- Cuisine
- West African
Shopping options
Check ingredients to include themPackage used · most used first
vegetable oil · 48 Fluid Ounce
Kroger® 100% Pure Vegetable Oil
Sale
100%
Details
all-purpose flour · 500 Gram
Kroger® Bleached All Purpose Flour
22%
Details
unsalted butter · 85 Gram
Land O Lakes Unsalted Butter in Half Sticks
19%
Details
granulated sugar · 100 Gram
Kroger® Pure Cane Granulated Sugar
6%
Details
ground nutmeg · 2 Gram
Ground Nutmeg - Kroger - 1.85 Oz
4%
Details
fine salt · 6 Gram
Kroger® Salt
1%
Details
whole milk · 180 Gram
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
Details
Cost Summary
· only what you use
per serving · 10 servings
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Cook this recipe
- all-purpose flour-500 g
- whole milk-180 g
- granulated sugar-100 g
- unsalted butter-85 g
- fine salt-6 g
- ground nutmeg-2 g
- vegetable oil-48 fl oz
Melt the unsalted butter and let it cool until warm, not hot. In a large bowl, whisk together the all-purpose flour, granulated sugar, ground nutmeg, and fine salt.
Add the warm melted butter and rub it into the flour mixture until sandy. Pour in the whole milk and mix into a firm dough, then knead for 2 to 3 minutes until smooth.
Roll the dough on a clean surface to about 1/4 inch thick. Cut into bite-size 1/2-inch pieces and separate the pieces so they do not stick together.
Keep fingers clear of the knife blade while cutting the dough into small pieces.
Pour the 48 fl oz vegetable oil into the heavy pot, making sure the pot is less than half full. Clip on the deep-fry thermometer and line a rimmed baking sheet with paper towels.
Keep the oil level below half full to reduce the risk of dangerous overflow during frying.
Heat the oil to 350°F (175°C) over medium heat. Adjust the heat as needed to keep the oil near 340°F to 350°F during frying.
Do not leave hot oil unattended, and monitor the thermometer to prevent overheating.
Working in small batches, carefully lower dough pieces into the hot oil. Fry, stirring gently, for 3 to 5 minutes until golden brown, crisp, and bubbling slows.
Lower dough pieces gently into the hot oil to prevent splashing and burns.
Use a slotted spoon to lift the chin chin from the oil and transfer it to the paper towels to drain. Let each batch cool completely so the pieces finish crisping.
Let fried pieces drain and cool before serving because they will be very hot straight from the oil.
Repeat with the remaining dough, letting the oil return to 350°F (175°C) between batches. Serve the chin chin at room temperature.
Let the oil cool completely before moving, straining, or discarding it.
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