Ingredients

• 1 whole egg

• 1/4 cup evaporated milk (60 ml)

• 400 g all‑purpose flour (3 cups)

• 114 g sugar (1/2 cup)

• 100 g softened butter or margarine (6 tablespoons)

• 3 g salt (1/2 teaspoon)

• 1/2 teaspoon freshly grated nutmeg

• Oil for frying

• Extra flour for dusting

Direction

1. Mix Wet Ingredients
   Whisk egg and evaporated milk in a small bowl. Set aside.

2. Combine Dry Ingredients
   In a large bowl, mix flour, sugar, salt, and nutmeg until evenly combined.

3. Add Butter
   Add softened butter and rub into the flour until the mixture resembles coarse crumbs.

4. Form The Dough
   Make a well in the center and pour in the egg‑milk mixture.
   Mix until a smooth dough forms.
   If sticky, add flour 1 tablespoon at a time until firm but pliable.

5. Roll & Cut
   Lightly flour your surface.
   Roll dough to 1/4‑inch thickness.
   Cut into 1/2‑inch squares or any preferred shape using a knife or pizza cutter.

6. Heat Oil
   Heat oil in a deep pan to 350°F (175°C).
   Test with a small dough piece — it should sizzle without browning too fast.

7. Fry
   Fry dough pieces in batches, stirring occasionally, until golden brown.
   Avoid overcrowding to maintain even frying.

8. Drain & Cool
   Transfer chin chin to a paper‑towel‑lined tray.
   Allow to cool completely for maximum crunch.

9. Store
   Store in an airtight container for up to 2 weeks.

Notes

• Mix dry ingredients thoroughly before adding butter.

• Avoid overworking the dough to keep chin chin light and crispy.

• Flour your surface well to prevent sticking.

• Roll dough evenly for uniform frying.

• Medium heat prevents quick browning.

• Fry in batches to maintain oil temperature.

• A deep pot helps manage foaming and prevents overflow.

• A pizza cutter makes quick, even cuts.

• Cool completely for the best crunch.

• Customize with vanilla, extra nutmeg, or adjust sweetness.