2/3 c. Idaho spuds potato flakes
1/4 c. grated Parmesan cheese
2 tsp. dried parsley flakes
1/2 tsp. onion powder
1/4 tsp. garlic salt
1/8 tsp. paprika
Dash of pepper
3 to 3 1/2 lb. frying chicken, cut up, skinned, rinsed, patted dry
1/3 c. butter, melted

Heat oven to 375 degrees. Grease or line with foil a 15 x 10 x 1 inch baking pan or 13 x 9 x 2 inch pan. In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes, onion powder, garlic, salt and pepper. Stir until well mixed. Dip chicken pieces into butter, roll in potato flakes mixture to coat. Place in greased pan and bake at 375 degrees for 45 to 60 minutes or until chicken is tender and golden brown. Makes 4 to 5 servings.