How to make Nigerian Chin-Chin

Chin-Chin is a popular crunchy deep Fried snack made primarily from flour, Sugar, Butter & milk. It’s really easy to prepare and could be Hard or soft depending on how you make it. It's also a sure fun way to get the family involved in the "labor of love". Most times, i do the rolling out and cutting while the boys do the Frying and nibbling. For me, I love my chin-chin not too hard and not too soft. Sometimes, I prepare it ahead of time and store in an airtight container in-case we've got expected guests. The only Complicated part in the preparation process is the kneading otherwise it’s as simple as 1, 2, 3.
NIGERIAN CHIN-CHIN RECIPE

•Prep time:  30minutes
•Cook time: 15minutes
•Total time: 45minutes

UTENSILS

• Rolling Pin
• A Clean Board or Smooth Flat Surface
• A Frying Pan
• A Medium Sized bowl
• A Sharp Knife

INGREDIENTS:

•450g Wheat flour (all-purpose flour)
•150g Butter/ Margarine
•150g Granulated sugar
•½ cup Milk
•2 Eggs
• 1 tsp. Flavour
•¼ tsp. Salt
•2 cups Vegetable Oil

PREPARATION/ DIRECTIONS:

Step 1: Place the flour, Sugar, salt and butter/margarine in a medium sized bowl and work into it thoroughly with your fingers till it looks like bread crumbs

Step 2: Make a well in the middle of the dry ingredients and pour in the whisked eggs. Work into it with your fingers.

Step 3: Gently pour in the milk mixed with the essence and further work into it to bring it all together thereby forming a pliable dough. Knead the dough till it has an elastic feel

Step 4: Flour a clean board (Including the rolling pin) and pluck a chunk of the dough. Place the dough on the board and roll out

Step 5: Cut the dough into any shape you want (I cut mine into squares) and place the cut outs into a bowl. You can fold the unused cutouts back into the unused dough, Knead and repeat the process till the whole dough is used up.

Step 6: Place the pan with oil on the burner to heat up the oil. Test if it’s hot enough by dropping one square dough into the oil. If it sizzles, you are good to go

Step 7: Fry the Chin-Chin dough in Batches making sure you don’t crowd the pan

Step 8: The chin-chin is done once it turns golden brown. Transfer onto a paper towel and leave to cool at room temperature.

Step 9: Now you can serve or store it in an airtight container.