FOR THE CHICKEN:
2 whole eggs, lightly beaten
1/3 cup water
1 sleeve saltine crackers, finely crushed, Nabisco®
4 pounds meaty chicken pieces, rinsed and patted dry
FOR THE GRAVY:
2 tablespoons butter
2 tablespoons pan drippings
1 tablespoon all-purpose flour
1 tablespoon buttermilk ranch dressing mix, Hidden Valley®
1 cup less sodium chicken broth, Swanson®
1 cup half-and-half
Preheat oven to 425 degrees F. Spray a baking pan with cooking spray; set aside.
For the chicken, place the crackers in a shallow dish or pie plate. In a medium bowl, combine the egg, water, and pepper. Dip the chicken in the egg wash then coat both sides in the crackers. Set on the baking sheet about 1-inch apart. Let stand (at room temperature) for 15 minutes. Spray the chicken with cooking spray and bake for 45 to 50 minutes or until golden.
For the gravy, in a medium skillet, melt the butter over medium heat. Whisk in the flour and ranch dressing mix. Cook and stir until it turns a pale blonde. Whisk in the broth; add the half-and-half and whisk until smooth. Serve gravy with the chicken.