• Combine the egg and the 3 tablespoons milk in a small mixing bowl. Crushed crackers, dried thyme, paprika, and pepper should be mixed in a small basin. Place aside.
• Skin chicken, if desired. Dip chicken pieces, 1 at a time, in egg mixture, then roll in cracker mixture.
• Heat oil in a big skillet over medium heat. Add the chicken and simmer for 10 minutes with the lid off, stirring regularly to ensure even browning. Drain good.
• 1 cup milk should be added to the skillet. Reduce the heat to medium-low and securely cover. 35 minutes in the oven Cook for another 5 to 10 minutes, or until the chicken is cooked and no longer pink. Cover and keep the chicken warm on a serving plate. Make the Cream Gravy. Serve over mashed potatoes and fresh thyme, if desired. This recipe serves 6 people.

Cream Gravy

• Skim fat from drippings in skillet. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine milk, all-purpose flour, salt, and pepper; cover and shake until well mixed. Add to skillet. Stir in 1 cup additional milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. (If desired, thin with additional milk.) Makes about 1 1/2 cups gravy.