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 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
2 tablespoons cooking oil
1 cup milk
1 recipe Creamy Gravy
Directions:
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.
In a large 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 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.
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