Chin Chin Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Cut in butter

Add the cold cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, rub/cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Mix wet ingredients

In a separate bowl, lightly beat the eggs, then whisk in the milk and vanilla extract (and the grated nutmeg if using) until combined.

Form the dough

Pour the wet mixture into the flour-and-butter mixture. Use a wooden spoon or spatula to stir until a soft, slightly sticky dough forms. If the dough seems dry, add up to 1 tablespoon more milk; if too wet, add up to 2 tablespoons more flour. Turn the dough out onto a lightly floured surface and knead gently 6–8 times to bring it together. Do not overwork.

Rest (optional)

Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 10–15 minutes at room temperature to relax the gluten — this makes cutting easier and yields a slightly lighter texture.

Lightly flour your work surface and rolling pin. Roll the dough to about 1/4-inch (6 mm) thickness. Using a sharp knife, pizza cutter, or bench scraper, cut the dough into small strips about 1/2-inch wide and 1 to 1.5 inches long (traditional chin chin can be squares, diamonds or short sticks). For uniform cooking, try to keep pieces roughly the same size.

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–2.5 inches. Heat the oil over medium heat until it reaches 325–350°F (160–177°C). If you don't have a thermometer, test by dropping a small piece of dough into the oil — it should sizzle and slowly rise to the surface without browning immediately.

Working in small batches (do not overcrowd), carefully add the cut chin chin pieces to the hot oil with a slotted spoon or spider. Stir gently and fry, turning occasionally, until pieces are golden brown and cooked through, about 3–5 minutes depending on size and oil temperature.

Use a slotted spoon to remove the chin chin from the oil and transfer to a plate lined with paper towels to drain excess oil. Let the oil return to temperature between batches.

When all chin chin pieces are fried and drained, while still warm, toss lightly with powdered sugar if desired or allow to cool completely in a single layer on a wire rack; they will crisp further as they cool.

Serve at room temperature as a snack. Store cooled chin chin in an airtight container at room temperature for up to 5 days; re-crisp for a few minutes in a low oven (300°F / 150°C) if they soften.