1 (3 to 3 1/2 lb.) frying chicken, cut up
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

May substitute 6 to 8 chicken breasts.

Wash and dry chicken pieces. Beat eggs and milk in bowl. In another bowl, mix potato flakes, garlic salt and Parmesan cheese. Roll chicken in egg mixture, then in the potato 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 juices from thighs run clear with pierced with fork.

Place on serving platter. Garnish with celery leaves and celery slices. This serves 4.