This family favorite oven-baked "fried" chicken is quick to prepare or can be made in advance, except for the baking. A coating of seasoned instant potato flakes keeps the chicken especially juicy. For 4 servings you will need:

1 frying chicken, 3-3 1/2 lb. cut up
1 egg
2 tbsp. milk
1 c. instant potato flakes
1 1/2 tsp. garlic salt
1/4 c. grated Parmesan cheese
1/4 c. butter
Celery leaves & thinly sliced celery for garnish

1. Wash chicken pieces and pat dry. Set aside.

2. Beat egg and milk in bowl.

3. In another bowl mix potato flakes, garlic salt and Parmesan cheese.

4. Roll chicken first in egg mix, then in the potato flakes mixture.

5. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in the pan.

6. Bake at 400 degrees for 45-50 minutes or until juices from thighs run clear when pierced with a fork. Transfer to serving platter, garnish with celery leaves and celery slices; serve.

For 2 servings: Half of the ingredients, using chicken parts. For 8 servings: Double the ingredients.