- 2 whole chicken breasts, boiled
- 6 slices white sandwich bread
- 2 firm medium bananas
- 4 eggs
- 1/2 cup [125 mL] milk
- 1/2 cup [70 g] all-purpose flour
- Flour [to coat]
- 4 cups [1 L] soft bread crumbs [8 to 10 slices]
- 3 cups [750 mL] vegetable oil
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- Half boiled chicken breasts; carefully skin and bone chicken breasts.
- Half each chicken white lengthwise, yielding 8 pieces.
- Slice each of those pieces into thirds, yielding 24 pieces total.
- Remove and discard crusts from bread.
- Cut each slice into quarters.
- Peel bananas.
- Cut each banana lengthwise into quarters.
- Slice each quarter into thirds, yielding 12 pieces per banana.
- Using a fork, beat together eggs and milk into a bowl until blended.
- Brush a little egg mixture over one side of each of 24 bread pieces.
- Arrange one piece chicken white and one piece banana over egg-glazed side of each piece of bread.
- Spoon flour in one bowl and bread crumbs into another bowl.
- Lightly coat each chicken and banana square with flour, dip into egg mixture then coat with bread crumbs.
- Fry 4 to 6 squares at a time into hot oil until golden, for 2 to 3 minutes.
- Drain onto paper toweling before serving.
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