1 (3 to 3 1/4 lb.) fryer, cut up
1 egg
2 tbsp. milk
1 c. instant potato flakes
1 tsp. garlic powder
1/4 c. grated Parmesan cheese
1/4 c. butter
Celery leaves & thinly sliced celery for garnish

Wash chicken pieces and pat dry, set aside. Beat egg and milk in bowl. In another bowl, mix potato flakes, garlic powder and Parmesan cheese. Roll chicken first in egg mix, then in the potato flakes mixture. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in the pan. Bake at 400 degrees for 45 to 50 minutes or until juice from thighs runs clear when pierced with fork. Garnish with celery leaves and pieces.