1 (3 lb.) frying chicken, cut in pieces
1 egg
1/4 c. milk or half & half
1 c. instant potato flakes
1 tsp. garlic salt
1 tsp. paprika
1 tsp. poultry seasoning
1/2 c. Parmesan cheese
2 tbsp. melted butter

Wash chicken; trim off excess fat. In a bowl, beat egg and milk or half & half. In another bowl, combine potato flakes, garlic salt, paprika and poultry seasoning. Blend in cheese. Dip chicken pieces in egg mixture. Roll them in the potato mixture to coat evenly. Place pieces in baking dish or pan. Sprinkle with melted butter.

Bake at 400 degrees for 35 minutes, turning chicken once. Increase oven temperature to 425 degrees. Bake for another 10-15 minutes until chicken is tender and juices run clear when pierced with fork. Serve with salad or crusty French bread.