Ingredients
1 cup all-purpose flour1 teaspoon onion powder1 teaspoon paprika3/4 teaspoon salt1/2 teaspoon rubbed sage1/2 teaspoon pepper1/4 teaspoon dried thyme1 large egg1/2 cup whole milk1 broiler/fryer chicken (3 to 3-1/2 pounds), cut upOil for fryingCREAMY GRAVY:1/3 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon dried thyme1/4 to 1/2 teaspoon pepper2-1/2 cups whole milk1/2 cup heavy whipping cream
Preparation
In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat.
In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings.
For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.
