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Place flour in a bowl. Mix egg and water in a separate bowl. Mix bread crumbs, celery seed, salt and pepper in a third bowl. Dredge chicken pieces in flour first, then the egg mixture, then the bread crumbs.
Fry chicken in hot oil until internal temperature is 165 degrees (read with a food thermometer) or until juices run clear when pierced with a fork.
Melt the butter in a sauce pot and add the flour. When heated through, add the cream and bring to a simmer. Cook on low heat for 10 minutes. Add vinegar, mustard powder and horseradish. Simmer for a few minutes more. Season to taste.
Cook banana in hot buttered pan until browned. Fry bacon until crisp. Serve the chicken with warm bacon slices and bananas, and ladle sauce around the chicken.