Cut chicken breasts into 8 pieces, then cut each of those pieces into thirds, yielding 24 pieces total.
Cut each banana lengthwise into quarters.
Cut each quarter into thirds, yielding 24 pieces total.
Beat eggs and milk in medium bowl until blended.
Brush one side of the 24 bread pieces with egg mixture.
Place 1 piece of chicken and 1 piece of banana on each egg-glazed bread piece.
Place flour in one bowl and soft bread crumbs in another.
Coat each chicken-banana square lightly with flour, dip in egg mixture, then coat with bread crumbs.
Dip in egg mixture again and coat with crumbs.
Heat oil in wok or large skillet over high heat to 375°F.
Cook 4 to 6 squares at a time until golden, 2 to 3 minutes.
Drain on paper towels.