Chin Chin Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 4 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1 tsp salt, and 1 tsp freshly grated nutmeg (if using) until evenly distributed.

Cut in butter

Add 6 tbsp cold cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This creates a slightly flaky texture in the chin chin.

Add wet ingredients

In a separate bowl, whisk together 2 large eggs, 1 cup whole milk, and 1 tsp vanilla extract. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until a shaggy, slightly sticky dough forms. If the dough is too dry and crumbly, add up to 1-2 tbsp more milk; if too wet, add a tablespoon of flour at a time.

Knead briefly and rest

Turn the dough out onto a lightly floured surface and knead gently 6–8 times until it comes together into a smooth but firm dough. Do not over-knead. Wrap the dough in plastic wrap and let rest at room temperature for 15 minutes; this relaxes the gluten and makes rolling easier.

Lightly flour your work surface and roll the rested dough to about 1/4-inch (6 mm) thickness. Use a knife, pizza cutter, or pastry wheel to cut the dough into small cubes or diamond shapes roughly 1/2 to 3/4 inch (1.5–2 cm) across—traditional chin chin are bite-sized. Transfer the cut pieces to a tray in a single layer, shaking off excess flour.

For extra uniformity and crisper texture, you can re-roll scraps once; keep the thickness consistent.

Pour 6 cups neutral oil into a deep heavy-bottomed pot or deep fryer and heat to 325°F (160–165°C). Use a thermometer for accuracy. If you don't have a thermometer, test by dropping one small piece of dough into the oil: it should take about 2–3 minutes to become golden and cook through without burning.

Work in small batches (do not overcrowd) and gently add the cut chin chin pieces to the hot oil with a slotted spoon. Fry, stirring occasionally, for about 2–4 minutes per batch until the pieces are evenly golden-brown. Maintain oil temperature between 320–350°F; if oil gets too hot, pieces will brown too fast and remain raw inside.

Use a slotted spoon to remove fried chin chin and transfer to a plate lined with paper towels or a wire rack to drain. Let cool for several minutes—they will crisp further as they cool.

While still slightly warm, toss the chin chin with 2 tbsp powdered sugar or sprinkle granulated sugar to taste if you prefer a sweeter finish. Allow to cool completely, then store in an airtight container at room temperature for up to 2 weeks.