Trim the chicken parts of extra skin or remove the skin from the breasts, thighs, and drumsticks. In a pie plate or other shallow dish, combine the flour, salt and a sprinkling of pepper. In another pie plate, whisk the eggs with the milk; sprinkle with salt and pepper. In a third pie plate, spread the cracker crumbs. Roll one piece of chicken in the flour mixture. Shake off the excess and dip it in the egg mixture. Dip it in the cracker crumbs, covering all sides. Set it on a large sheet of aluminum foil or waxed paper. Continue this process until all the pieces are coated. In a skillet that is large enough so the chicken will not be crowded (or in two medium skillets), pour in the oil to about 1/2 inch deep. Heat the oil over medium-high heat until it is 360 degrees on a deep-fry thermometer. Place the chicken in the oil. Avoid crowding, which creates too much steam and will not allow the chicken to fry to the desired crispness. Turn the chicken after 5 minutes, turn again after 5 minutes; continue turning until the chicken has cooked 20 minutes. Adjust the heat as needed so the oil bubbles steadily around the chicken but doesn’t brown the chicken too quickly. Watch the oil level; don’t let it get too low. If necessary, add more oil while the chicken is frying. You should end with the same amount of oil you started with. While the chicken is frying, line a 9 x 13-inch baking dish with paper towels. Remove the fried chicken to the baking dish. (The paper towels will soak up excess oil from the chicken.) Place the dish in a warm oven (about 170 degrees) until serving time. To make the gravy (starting at the second milk ingredient), drain the oil from the skillet, leaving about 2 teaspoons in the pan. Place over medium heat and pour in the milk. In a small bowl, make a paste with the flour and the water. As the milk begins to heat, pour in the paste and continue stirring with a whisk until the gravy thickens. Add the salt and pepper. Bring to a boil and continue boiling for 2 minutes. Decrease the heat to simmer and adjust the seasonings. If the gravy is too thick, add more milk. If too thin, make more paste. When ready to serve, transfer the chicken to a platter and pour the gravy into a gravy dish. Brought to you by BYUTV The Food Nanny
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.