Poulet Nouvelle Orleans

2 2 lb each fryers, skins off -- cut in 4

1/4 lb bacon -- sliced

4 ears of corn

4 sausages

2 tomatoes

1/4 lb flour

2 eggs

2 tablespoons oil

1/4 lb breadcrumbs

2 tablespoons grated parmesan cheese

salt and pepper -- to taste 1 cup milk

1. Season chicken with salt and pepper. 2. Place chicken in milk seasoned with salt and pepper and let stand 2 hours in the refrigerator. 3. Blend eggs, oil and 1/4 cup water, 4. Drain pieces. Coat with flour, dip into beaten eggs and roll into breadcrumbs, pressing to adhere. 5. Cut tomatoes in half. Sprinkle them with salt and pepper. 6. Cut sausages in 2 or 3. 7. Cook chicken pieces in plenty of oil over medium heat for 30 to 35 minutes until golden and chicken is cooked through. 8. Transfer chicken pieces to an oven proof dish and keep in warm oven with door ajar. 9. Cook sausages and bacon in the same fat where chicken has been cooked. 10. Drain in paper towels. 11. Discard all the fat but 2 T and cook the tomatoes. 12. Cook corn. 13. Arrange chicken in the center of a plate , place bacon on top, surround with rest of ingredients. 14. Serve with lemon wedges and barbecue sauce.