Easiest Nigerian Chin Chin Recipe

Christmas is in the air and since Nigerian Chin Chin is the official Christmas snack, here’s a very easy recipe for you.
If you have not made your Christmas Chin Chin till now, not to worry because I’ve got you covered.

easiest Nigerian chin chin

Ingredients

  • 1kg Plain Flour (All Purpose Flour)
  • 1 tin Peak Milk
  • 250g margarine
  • 1 small party cup granulated sugar
  • Some water (only if necessary)
  • 2 teaspoons ground nutmeg
  • Vegetable Oil for frying
  • 2 Eggs (Optional)

Watch the video below for the recipe or click >> Easiest Nigerian Chin Chin for the written recipe. Contains lots of details about this recipe.

Comments

Comments

  1. Am so happy about this method because it made life so easy. I was super fast. And the fear of making chinchin is now gone. Before you say jack I had finish cutting a paint of flour. God bless you for sharing. and did I mention that the cake taste superb too

  2. Aunty Flo..I followed your recipe but added vanilla flavour to my own..it came out so sweet, in fact, I did it today but my people at home are almost finishing it, that I had to hide d remaining in my room.Thanks for this great Christmas recipe.

  3. abosede temitope says:

    good day ma, pls am having an issue with the chinchin recipe that says
    1kg plain flour (all purpose flour)
    75ml evaporated milk (Peak Milk) / 75g powdered milk
    200g granulated sugar
    125g margarine
    2 medium nutmegs | 2 teaspoons ground nutmeg
    Vegetable Oil (tasteless and odourless)
    After frying, it becomes so soft llke a buscult that is exposed to air.
    and i don’t no how to help my self out of this
    thankz

    • Good day Temitope. My guess is that the following happened when you were frying the Chin Chin
      – The oil was not hot enough hence the chin chin were kind of cooking instead of frying in the oil.
      – The chin chin was overcrowded, that is you added too much chin chin into the oil during frying and again this lowers the temperature of the oil.
      For the chin chin to be crispy, you need to fry in very hot oil then stir rapidly like I did in the video. And fry a small quantity at a time.
      Good luck as you try again. 🙂

  4. abosede temitope says:

    Thank you ma,

  5. Hi ma’am. First off, you’re amazing. This site is exceptional. You make everything so straightforward and easy. I’ve been trying out so many recipes which of itself is a miracle as I used to be terrified of cooking. Thank you!!!
    Second, I did try out this recipe and got the best tasting chewy chin chin ever! However, my oil got all bubbly and foamy. I didn’t dust the raw bits with anything though. What could have happened?

    • You are awesome Riri! Well done for shaking off that fear. 😉

      Since you did not dust with loose flour, 3 reasons I think your oil may have become bubbly are:
      1. The temperature of the oil is too low, the oil needs to be very hot.
      2. You over crowded the chin chin. When you put in too many at a time, this reduces the temperature of the oil.
      3. You used an oil that has a low smoke point. Oils like olive oil are too heavy for deep frying hence they become bubbly. Oils with high smoke point are the best eg sunflower oil and the vegetable oils we have in Nigeria.

      Look through these and see which of them may have happened there.
      *I just saw your comment, sorry about the late reply. 🙂

  6. This is wonderful. I so much appreciate your efforts. Please, am I not adding baking powder to my chin chin?

  7. Is it compulsory to add baking powder to make chinchin?

  8. Mrs chinenye says:

    I followed your steps and the chin chin was so yummy. God bless you more

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