Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt

In a bowl add butter and sugar mix it together,add milk and egg into the mixture

Add ur dry ingredient into mixture. Keep mixing until you have formed a sticky dough ball

Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Chin-chin can be cut into many shapes and sizes

Divide dough in half.On a floured board roll each half about 1/6 inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired.

Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 375 degrees.

Fry in hot oil until golden.Remove from oil, drain, and serve. You can store this in an air tight container for up to a month.