1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. dry thyme
1 tsp. dry marjoram
1/4 tsp. celery salt
1/2 c. butter
1 frying chicken, cut in pieces

Combine flour, salt, pepper, thyme, marjoram and celery salt. Mix well. Melt butter in baking pan. Roll chicken in flour mixture and place skin-side down in butter. Save flour mixture for gravy. Bake chicken 30 minutes at 425 degrees, turn skin-side up and bake 15 to 20 minutes longer or until tender.