Preheat the oven to 180°C.
Combine breadcrumbs, chilli flakes, salt, and pepper in a bowl.
Coat chicken breasts in beaten egg then breadcrumb mixture.
Fry chicken in oil for 12 minutes until golden-brown.
Dab chicken with 30g butter and bake on a sheet for 10 minutes.
Mix flour, polenta, icing sugar, and baking powder while preheating an ovenproof dish.
Whisk in beaten egg, milk, and melted 200g butter to the dry ingredients.
Pour batter into the hot dish and bake for 15 minutes.
Heat vegetable oil in a deep saucepan until it reaches frying temperature.
Whisk flour, sugar, and water into a smooth batter and coat banana chunks.
Deep fry bananas for 5 minutes until crispy.
Arrange chicken, cornbread, and fritters on a platter to serve.