1 frying chicken
1 egg
1 tbsp. milk
1 c. instant potato flakes
1/4 c. Parmesan cheese
1 tsp. garlic powder
1/4 c. butter
Celery leaves and thinly sliced celery for garnish

Wash chicken and set aside (pat dry). Beat egg and milk in bowl. In another bowl mix potato flakes, Parmesan cheese, and garlic powder. Roll chicken first in egg mixture then in the potato flakes mixture. Melt butter in shallow baking pan. Roll coated chicken pieces in butter and place skin up in the pan. Bake 400 degrees for 40 to 50 minutes or until juice runs clear from thighs when pierced with a fork.