Season 50 g/2 oz/0.5 cup of the flour with salt and pepper and use to coat
the chicken joints. Dip the joints in the egg, then the breadcrumbs. Heat
the butter or margarine and oil and fry (saute) the chicken pieces until
lightly browned all over. Reduce the heat and continue frying gently for
20 minutes or until cooked through. Drain on kitchen paper (paper towels),
place on a warm serving dish and keep warm.
Stretch the bacon rashers and cut in half. Roll the pieces round a skewer
and grill (broil) until crisp, then place on the serving dish. Halve the
bananas lengthways and fry in the hot butter or margarine for 3 minutes,
turning once. Place on the serving dish.
Whisk the remaining flour with the milk and sweetcorn and season to taste.
Fry spoonfuls of the batter in the hot butter or margarine until browned,
turning once. Place on the serving dish, and serve the chicken with the
fritters, bacon rolls and bananas.