1 (3-3 1/4 lb.) frying chicken, 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 for garnish
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 mixture, then in the potato flake 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 45-50 minutes or until juices from thighs run clean when pierced with a fork.

Transfer to serving platter; garnish with celery leaves and celery slices. Serves 4.