Serves 6
41b (1.8kg) oven-ready chicken, jointed
1 egg
1 tablespoon oil
seasoned flour
soft white breadcrumbs, for coating
6-8 streaky bacon rashers 3 oz (75g) unsalted butter 3 bananas
plain flour, for coating
Trim the chicken pieces. Lightly beat together the egg and oil in a soup plate. Coat the chicken pieces in seasoned flour and dip each piece in the egg mixture and drain slightly, then coat all over in the breadcrumbs. Chill for at least 1 hour to firm the coating. Trim bacon rashers, cut in half crossways and roll up, then thread them on skewers.
Heat the oven to 400°F (200°C) or Gas no. 6. Melt 2 oz (50g) of the butter in a roasting tin placed in the heating oven. Remove from the oven, add the chicken pieces and baste. Cook chicken for 45 minutes, basting and turning occasionally. About 15 minutes before the end of cooking time, add the skewers of bacon rashers to the tin.
Peel the bananas, cut in half lengthways and roll each half in a little flour. Gently fry in the remaining butter for 2-3 minutes until lightly browned.
Transfer the chicken to a warmed serving platter. Surround the meat with the bacon rolls (removed from the skewers) and bananas. Serve with corn fritters.