Chicken Maryland

Combine beaten eggs and 1/4 cup milk. Set aside.

Coat chicken pieces lightly with flour; season with salt and pepper to taste. Dip into combined beaten eggs and milk, then into dry breadcrumbs, pressing breadcrumbs on firmly.

Cut each peeled banana in half, coat with flour, then into egg mixture and coat firmly with breadcrumbs.

Place chicken pieces one at a time into deep hot oil, fry until very light golden brown, approximately 8 minutes. Do not have oil too hot or chicken will brown too quickly and not cook through. Drain chicken on absorbent paper; repeat with remainder of chicken pieces.

Place cobs of corn into large saucepan of boiling water, reduce heat, simmer covered for 20 minutes or until tender; drain, keep warm.

Meanwhile, prepare corn fritters: Place sifted flours and salt into bowl. Add egg yolk, milk, pepper and drained corn; mix well.

Beat egg white until soft peaks form, fold into corn mixture. Drop tablespoonfuls of mixture into hot oil, fry until golden brown and cooked through, approximately 3 minutes; keep warm.

Place crumb-coated bananas into hot oil, fry until golden brown; drain on absorbent paper; keep warm.

Return chicken pieces to very hot oil, fry quickly until dark golden brown, approximately 3 minutes; drain on absorbent paper, keep warm.

Cut tomatoes in half. Cut each bacon rasher in half, roll up and secure with small wooden stick. Place tomatoes and bacon rolls under hot griller; grill until bacon rolls are crisp, and tomatoes are heated through.

Place prepared chicken, bananas, corn, corn fritters, tomatoes, bacon rolls and pineapple slices on serving plates.