Battered Chicken Strips With Roast Veg

Dinner yesterday was lazy dinner of fried battered chicken strips, roast veg, and salad (read: lettuce). Except it wasn't, because who knew frying chicken could take so long- and make so much mess? Well, yes, I guess that if you're baking two things at once that need to be kept-a-close-eye-on, frying chicken, putting away the shopping, and setting the table at once, it is going turn into a long- and messy- process. For some reason I always end up doing things like that. I could win awards for multi-tasking. (And mess-making, but let's just ignore that.)
Anyhow, when all was said and done, dinner was quite delicious. And easy too, if you stick to one thing at a time.

BATTERED CHICKEN STRIPS WITH ROAST VEG

INGREDIENTS:
For the chicken:
500g Boneless chicken
1-2 cloves garlic, crushed
Salt
Freshly ground white pepper
For the batter
3 Cups plain flour
2 Eggs
3 Cups soda water
3tsp dried sage, crushed
Salt and pepper to taste

METHOD:

1. Cut the chicken into strips.
2. In a bowl, mix together the garlic, salt and pepper, and then add in the chicken strips. Mix thoroughly, and then set aside for approximately an hour.
3. Mix all the ingredients together to form a smooth batter. You may need to add in more soda water if the mixture is too thick.
4. Dip the chicken pieces in plain flour, then dip in batter. Fry in batches  on low heat until the chicken is cooked through, and the batter is crisp and golden. Place on a kitchen towel to drain.

Roast veg:
1 Butternut, peeled, deseeded, and cut into chunks
7-8 Shallots, peeled and cut into quarters

 METHOD:


1. Boil butternut and shallots separately until just softened. Drain and place into small roasting tins.
2. Into the butternut, add butter, salt, sugar, a sprinkle of chilli flakes, rosemary, and a drizzle of lemon juice. Toss until mixed.
3. For the shallots, place olive oil, salt, pepper, lemon, rosemary, honey, chilli flakes, and red wine vinegar in a bowl. Stir thoroughly until combined, then drizzle over the shallots and toss until coated evenly.
4. Place both trays into the oven, and bake until cooked through and slightly crisp at the edges.

Serve chicken strips with roast vegetables and salad.