2 broiler-fryer chickens (quartered) (any cuts of chicken)
2 eggs, well beaten with 2 tbsp. water
1 1/2 c. corn flake crumbs
1/2 c. grated Parmesan
1 1/2 tsp. salt
1 tsp. onion salt
1 c. butter

Rinse chicken and pat dry. Dip in egg-water mixture. Combine next 4 ingredients. Drain chicken and coat heavily with crumb mixture. Place in foil- lined pan which has been coated with 1/2 butter.

Dot chicken with remaining butter. Bake in preheated 375 degree oven for 1 hour or until crisp and tender.

Garnish with lemon slice and fresh parsley (optional).