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 (below)
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.