Nigerian Chin Chin

Tap an ingredient or step to check it off.

1. 1Step 1: Measure and mix the dry ingredients in a bowl and set aside.
2. 2Step 2: Measure and mix the wet ingredients together except the butter.
3. 3Step 3: Add the butter to the dry ingredients and mix with your fingers until just combined.
4. 4Step 4: Pour in the other wet ingredients and mix together until a dough forms. It should form a perfect dough, but if it feels a bit stiff, add a tablespoon of water or milk. If it feels too tacky, add a tablespoon or two of flour, no more. Do not overwork the dough.
5. 5Step 5: Wrap the dough in plastic wrap and allow it to rest on the counter for about 5 minutes. This allows the flavors to blend and develops the gluten, which makes it easier during the cutting process.
6. 6Step 6: Unwrap the rested dough. You can roll out all the dough at once since the dough is small, or divide it into 2 portions and roll individually. Roll out the dough to about a quarter of an inch thick because the dough will rise when fried.
7. 7Step 7: With a knife, pizza cutter, or dough divider, cut the dough across vertically and horizontally to form little squares.
8. 8Step 8: Put the little squares in a bowl, sprinkle a little flour on them, and shake to prevent sticking.
9. 9Step 9: Heat up oil. Fry until light golden. Remove with a slotted spoon and spread on a paper towel lined tray to cool. Chin chin will be soft when hot but hardens as it cools.