Maryland Fried Chicken

1 beaten egg
3 Tblsp. milk
1 cup finely crushed saltine crackers (about 28 crackers)
1 tsp. dried thyme, crushed
1/2 tsp. paprika
1/8 tsp. black pepper
2 1/2 to 3 lbs. meaty chicken pieces (breasts, thighs, and drumsticks)
2 to 3 Tblsp. cooking oil
1 cup milk
1 recipe Gravy (below)

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

In a large skillet heat oil over medium heat. Add chicken. Cook, uncovered, for 10 to 15 minutes, turning occasionally to brown evenly. Drain well.

Add the 1 cup milk to skillet. 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 for breasts; 180 degrees for thighs and drumsticks). Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare gravy. Serve over rice.

Gravy

Skim fat from drippings. Reserve 3 Tblsp. of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 Tblsp. flour, 1/4 tsp. salt, and 1/8 tsp. black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 3/4 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more.