1 (3 to 3 1/2 lb.) frying chicken
1 egg
2 tbsp. milk
1 c. instant potato flakes
1 tsp. garlic salt
1/4 c. grated Parmesan cheese
1/4 c. butter
Celery leaves and 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 salt, and Parmesan cheese. Roll chicken first in egg mixture, then in potato flakes mixture.

Melt butter in shallow baking dish; roll coated chicken pieces in butter and place them skin side up in the pan. Bake at 400 degrees for 45-50 minutes or until juices run clear when pierced with fork. Transfer to serving platter. Garnish with celery leaves and celery slices. Serve.