Butter Chicken Maryland
|Plain flour||2 Tablespoon|
|Egg||1 Small, beaten|
|Fresh white bread crumbs||3 Tablespoon, toasted|
|Streaky bacon rashers||2 , derinded|
|Butter||1⁄2 Ounce (About 15 Gram)|
|Canned sweet corn kernels||7 Ounce (Used To Garnish, 1 X 198 Gram)|
Season the flour with salt and pepper and use to coat the drumsticks.
Dip into the egg, then coat with the breadcrumbs.
Heat the oil and butter in a frying pan, add the chicken and fry, turning, until golden brown all over.
Lower the heat, cover and cook gently for 15 to 20 minutes, turning occasionally, until the chicken is tender.
Halve the bacon rashers, roll up and thread onto a skewer.
Cook under a preheated hot grill for about 3 minutes.
Cut the bananas in half lengthways.
Melt the butter in a pan, add the bananas and fry gently until golden.
Heat the sweetcorn in a saucepan, then drain thoroughly.
Drain the chicken and transfer to a warmed serving dish.
Arrange the sweetcorn around the chicken and place the bananas and bacon rolls on top.
Garnish with watercress