Fried Chicken with Creamy Gravy

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

In a 12-inch skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well.

Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 30 minutes. Uncover; cook about 5 to 10 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken; keep warm. Prepare Creamy Gravy.