1 frying chicken, cut up, 3 - 3 1/4 lbs.
1 egg
2 tbsp. milk
1 c. instant potato flakes
1 tsp. garlic powder
1/4 tsp. grated Parmesan cheese
1/4 c. butter

1. Wash chicken pieces and pat dry; set aside. (Skin may be removed if desired.)

2. Beat egg and milk in bowl.

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

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

5. Melt butter in shallow pan. Roll coated chicken pieces in butter and place them skin side up in pan. Bake at 400 degrees for 45 to 50 minutes or until juices from thighs run clear when pierced with fork.