Ingredients

• 1  egg, beaten
• 3  tablespoons milk
• 1  cup finely crushed saltine crackers (28 crackers)
• 1  teaspoon dried thyme, crushed
• 1/2  teaspoon paprika
• 1/8  teaspoon black pepper
• 2-1/2  to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 2  to 3 tablespoons cooking oil
• 1  cup milk
• 1  recipe Creamy Gravy
• 1  recipe Mashed Potatoes (page 000) (optional)

Directions

1. In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture.

2. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well.

3. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.

Creamy Gravy: Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.