|Plain flour||3 Ounce (75 Gram)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Canned sweet corn kernels||11 1⁄2 Ounce (1 Can / 325 Gram)|
|Boneless chicken breasts||8|
|Southern fried flavor||1 1⁄2 Ounce (43 Gram / 1 Packet, Homepride Coat And Cook)|
|Coat and cook southern fried flavor||1 1⁄2 Ounce (43 Gram / 1 Packet, Homepride)|
|Streaky bacon rashers||12|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Sift the flour and salt into a bowl and make a well in the centre.
Add the whole egg and gradually beat in milk.
Stir in drained sweetcorn and leave batter to stand.
Preheat oven to 200°C/400°F/Gas Mark 6.
Cut each chicken breast in half and coat with Southern Fried flavour Coat & Cook.
Place on a baking tray and bake for 20 to 30 minutes till cooked through.
Meanwhile, peel bananas, cut into three and halve each piece lengthways.
Derind and stretch bacon rashers and cut in half.
Wrap a piece of bacon round each piece of banana and secure with a cocktail stick.
Heat sufficient oil to fill a deep fryer one third full until hot enough to brown a cube of bread in 45 seconds.
Fry banana and bacon rolls, drain and keep them hot.
Whisk the egg white until stiff and fold it into the fritter batter.
Drop spoonfuls of batter into the hot oil and fry them until puffed and golden brown.
Lift out with a slotted spoon on to kitchen paper.
Arrange fritters, chicken and bacon-wrapped bananas on a warm plate.