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Chin Chin

August 25, 2010 | 245 Comments

Chin Chin Nigerian

Chin Chin is a deep fried Nigerian snack made primarily from flour, sugar, butter and eggs. It is very often, sweet and crunchy and shaped into mock 1 inch cubes. Chin Chin is  quite simple to make and doesn’t require a whole lot of fussing.

It is also, often found as a street snack in Nigeria or even in supermarkets and is sold in clear/transparent plastic/ziploc type bags. You can also find Chin Chin outside Nigeria, either in Nigerian restaurants, as a snack at Nigerian parties or sold via online vendors.

Required: Strong teeth ‘wey dey kakaraka!’ Lol, just kidding!!

To make Chin Chin, here’s what you’ll need:

Prep Time: 10 Mins Cook Time: 6-12 Mins Difficulty: Easy Serves: 1-2

Chin Chin Recipe_Chin Chin Recipe Ingredients

1. In a dry, clean bowl, add dry ingredients: flour, sugar and salt. Mix

Chin Chin Nigerian

2. Add butter in bits around the flour

Chin Chin Nigerian

3. Using your fingers, work butter into flour till you get a fine breadcrumb consistency

Chin Chin Nigerian

4. Make a well/hole in the middle, break and add egg into the well

Chin Chin Nigerian

5. Using your hand(s), work egg into flour

Chin Chin Nigerian

6. Keep working egg into flour till it looks like this (don’t cheat by adding water or more butter!)

Chin Chin Nigerian

7. Using a cutting board & a rolling pin, roll out the dough (just once! don’t stretch then re-roll!) till it’s about an inch thick

Chin Chin Nigerian

Chin Chin Nigerian

8. Using a sharp knife, cut *into* the dough vertically

Chin Chin Nigerian

9. Still using the knife, cut across the dough horizontally (preheat oil at this point)

Chin Chin Nigerian

10. Gently pull apart/separate the cut dough

Chin Chin Nigerian

11. Test the temperature of the oil by dropping in a small piece of dough; wait till it turns golden brown

Chin Chin Nigerian

12. Add the rest in batches (I did 2 batches). Avoid over-crowding & fry for 3-6 minutes till golden brown

Chin Chin Nigerian

13. Transfer to paper towel once done frying to drain excess oil

Chin Chin Nigerian

And you’re done! Allow cool before eating… don’t burn your mouth now!

Chin Chin Nigerian

Texture shot

Chin Chin Nigerian

Alright, I imagine some must be wondering ‘ugh, all that oil! I wonder if Chin Chin can be baked instead?’ Sadly, no, Chin Chin cannot be baked. See why for yourself:

Start from step 10

14. Preheat oven to 350 degrees

15. Layer some wax paper on a baking pan

Chin Chin Nigerian

16. Let bake for 10-15 minutes on one side before turning

Chin Chin Nigerian

17. After about 30 minutes in the oven, this is what you get. Hot mess much?! (see notes for more info!)

Chin Chin Nigerian


  1. The texture of the dough should be stiff and not stretchy, like say dough for meat pie. This is really important, because if it’s not stiff enough, you won’t have the crunch. The again, even though it should be stiff, it will still have some ‘give’ to it.
  2. The dough should by no means be sticky icky! i.e it should not stick to your hands too much, if at all.
  3. There is no need to sprinkle some flour to the rolling pin or board, because since it’s not sticky, it shouldn’t stick to the pin/board, but come away easily, though you might have to gently pull it back in some instances.
  4. When you cut the dough, try to press the knife into it till you hit the board as opposed to pulling/dragging the knife through it so as not to stretch the dough.
  5. When you do the heat test for the oil, the dough will sink to the bottom, rise up and sink halfway down. Once it’s hot enough, the dough should fry either halfway down or float.
  6. If you don’t like your Chin Chin too crunchy, fry for about 3-4 minutes. If you want it crunchier, fry for up to 6 minutes.
  7. For the Baked Chin Chin, you could bake it longer, but it’ll be counter-intuitive as it’ll get chewy almost.
  8. You could also try baking it at 400-450 degrees, but that does no good, because the outside will cook/bake faster and even burn, while the inside remains kinda soft/chewy.
  9. Frying, as unhealthy as it might be, is really the only way to get the true Chin Chin taste. It’s very similar to baked plantains, which just don’t taste as sweet as fried plantains.
  10. The addition of things like milk and baking powder are really not necessary. Milk will serve to change the texture of the dough, thereby making it softer than it needs to be, while baking powder, on the other hand (a rising agent) will make it crunchier than it needs to be. If you do want to try adding baking powder, use 1/2 a tsp.
  11. Chin Chin can be refrigerated after frying and kept for up to a week or two.
  12. If you want to make a bigger batch, double up on the flour, gauge sugar carefully so it’s not overly sweet; so for instance to serve 2-4, use 2 cups flour, 2 eggs, 4-5 tbsps sugar, 1/2 stick butter etc
  13. You also want to use ‘clean’ oil, not oil that’s been used to fry a whole bunch of other stuff, like chicken, goat meat etc., it should be relatively clear. If you used the oil to fry something like plantain, that would be okay, but if you used it to fry any meats, drain it and add a new batch of oil as you don’t want the flavor(s) to transfer over to the Chin Chin.
  14. You also don’t have to use the standard 1 inch cube shape, get creative and shape it differently! Use cookie cutters if you like or fold/roll over if you prefer.
  15. Grate some nutmeg into it if you prefer, but it is optional.
  16. You can use any type of  ‘clear’ oil; I was out of Canola oil, so Vegetable Oil sufficed. You could use Corn Oil also.

Chin Chin Nigerian

(Whew! Did ya get to the end of this?! Bravo, Bravo!!)


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Rating: 7.5/10 (81 votes cast)
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245 Responses to "Chin Chin"

  1. ruby says:

    Hi yetunde!!
    The chin chin turned out brown but still slightly soft in the middle. I would have fried it longer but then it would have turned out black. What did I do wrong? I want a crunchy chin chin.

    • Yetunde says:

      Hey Ruby!

      To get it crunchy, you could try reducing the amount of ingredients that hold moisture: primarily the butter and egg. You could reduce the butter to 2.5 tbsps and use the white of the egg, removing the yolk.

      Try it and see how that turns out! Keep me posted!

  2. joyce gb says:

    Hey Yetty! Do you know why my oil foam a lot and pour into my stove top?

    • Yetunde says:

      Hey Joyce!

      Foaming oil is usually as a result of moisture. Food contains moisture and when you add food to hot oil that has not been properly dried, it will cause the oil to foam. If the oil is spilling onto your stovetop, it means the pan/pot you’re using to fry is too full of oil. Your frying pot should only be a little less that halfway full, this, obviously depending on the size of the pot.

      So, if you’re frying plantains or chicken, be sure to pat dry with a paper towel or napkin before adding to the hot oil. Please be especially careful when using hot oil, so you don’t hurt yourself in the process!

      Hope that helps!

  3. BamideleOgunkanmi says:

    Hi yetunde please what type of fryer did you use to fry your chin chin

    • Yetunde says:

      Hey Bamidele!

      I used a regular fryer purchased from the store. If you don’t have one, just use a deep enough pot and fill part way with oil.

      Hope that helps!

  4. ID says:

    Hi yetunde, want to make very soft and rich chin chin for my toddler. What extra ingredient do I add.

    • Yetunde says:

      Hey ID!

      To make it soft and rich, you can add an egg to it and perhaps use milk.

  5. Tochi says:

    Hi dear,
    Please , can I preserve chin chin in a tight container and put in the freezer. In short, can chin chin be stored in the freezer after frying.

    • Yetunde says:

      Hey Tochi!

      You can store chin chin in the freezer, but keep in mind that when you thaw it out, it might become soft due to the moisture/condensation from the freezer and depending on the container you use, the chin chin could absorb odors in the freezer.

      I’d recommend making small batches and if you really would prefer to freeze it, I’d suggest freezing it before frying, so you’d just freeze the cut up chin chin, dust in some flour and put in an air tight container.

      Hope that helps!

  6. Nauraeul Angela says:

    Hi yetti ! Tanx 4 ur recipe. Ma first attempt was great only dat ma chin chin was almost black. Instead of butter/magarine,can i use oil ? Wud really appreciate ur response. Thanks.

    • Yetunde says:


      You’re welcome! If your chin chin was black, I’d assume it was fried for too long. You could try using oil, margarine has oil in too, so I don’t see the harm in trying it out.

  7. raymond nwosu says:

    i am interested in the possibility of baking chin chin instead of frying. thanks


    • Yetunde says:

      Hey Raymond!

      I’ve never deep fried it before, but some readers in the comments mentioned having done it before, it’s a lot to read through I know, but if I can find it, I’ll update this comment with that info.


  8. adeola says:

    Hi yetty…pls i want to do 3kg of flour, pls kindly tell me d quantity of wat to use(ingredients)…i want to make it rich and crunchy.

  9. adeola says:

    hi yetty….why didnt u reply my msg al dis whole……well tanx

    • Yetunde says:

      Hey Adeola!

      I didn’t see a message from you, was it via the blog, FB or email? Please re-send it if you can,


  10. Chinyere Udofia says:

    Hi Yetunde, Pls how do I know the right measurements for the pastry am making

  11. amina says:

    Have you considered doing a video narrating how to prepare some of your recipes it wil be helpful as well.

    • Yetunde says:

      Yes, I have, coming in the next year.

  12. Interesting take on the recipe…thanks for sharing.

  13. Jamham says:

    How long will chinchin stay crunchy for. Can it say crunchy for 24-48 hours in an air tight container?

    • Yetunde says:

      If it’s unopened, perhaps 48 hours, but opened, I’d give no more than 24 hours.

  14. Love Chin Chin says:

    In our experience it will stay crunchy in an air tight container for a number of weeks: 3-4.

  15. Kathryn says:

    I made them and they came out great ! My african friend said it looks like what her mom makes :) Thanks for the receipe.!
    Its similar to something they make in Jamaica (my parents are jamaican but i was born in america) called fried dumplings except we dont use egg we use water and baking powder. Chin chin is a sweeter tinier version lol.

  16. Rachael says:

    Hello Yetty, I used the same oil I used in frying two batches of chinchin to fry the third one and instead of coming out smooth, I ended up having sooo much crunchies than chinchin itself!Why is this please?

    • Yetunde says:

      Hey Rachel,

      You already answered your own question! ;)

  17. yemi says:

    Hi yetti,got a crunchy chinchin buh after few days it’s getting soft can I refry or keep in d oven just to get dat crunchy feel again.

  18. IFY says:

    Is it a most to use egg? some make theirs without using egg. what is the important of egg in it?

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