CHIN CHIN
Chin Chin
Chin Chin
The best fried dough crunchy snack!
Yield: One 32oz Jar Full
PREP IT!
2 cups (240 grams) Flour, all purpose
1 cup (200 grams) Sugar, granulated
1 teaspoon Baking powder
½ teaspoon Salt
1 teaspoon Taste Tutor Brown Spice
1 small (1 teaspoon) Lime, fresh, zested
1 teaspoon Vanilla extract
4 tablespoons Butter, salted, very cold
1 large Egg
¼ cup Coconut milk
¼ cup Buttermilk
Peanut or Coconut oil for frying
MAKE IT!
In a large bowl, combine flour, sugar, baking powder, salt, Taste Tutor Brown Spice, and lime zest. Stir to blend evenly.
Add the cold butter cubes. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it looks like coarse crumbs.
In a separate small bowl, whisk together the egg, coconut milk, buttermilk, and vanilla extract until smooth.
Pour the wet mixture into the flour mixture. Stir until the dough comes together. It should be soft but not sticky. If dough feels sticky, sprinkle in 1–2 extra tablespoons of flour.
Cover with a kitchen towel and let it rest for about 15 minutes. This makes rolling easier.
On a lightly floured surface, roll dough out to about ¼-inch thickness. Cut into small squares, strips, or your favorite chin chin shapes.
Pour peanut or coconut oil into a deep pan or pot to a depth of about 2 inches. Heat over medium heat until 350°F (175°C). (If you don’t have a thermometer, drop a small piece of dough into the oil. It should sizzle and rise to the top within 5 seconds.)
Fry chin chin in batches, stirring occasionally, until golden brown on all sides, about 3–4 minutes per batch.
Use a slotted spoon to remove chin chin to a paper towel-lined tray. Allow to cool completely — they will crisp up as they cool.
Enjoy! Store in an airtight container for up to 2 weeks.
Tip: For extra crunch, fry chin chin in small batches so the oil temperature stays hot. Overcrowding the pan makes them absorb more oil and turn soft. Also, let them cool completely before storing to keep their crispiness.