1 (3-3 1/4 lbs.) frying chicken, cut up
1 egg
2 tbsp. milk
1 c. instant potato flakes
1/4 c. grated Parmesan cheese
1/4 c. butter
Celery leaves and 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 mix, then in the potato flakes 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 clear when pierced with a fork. Transfer to serving platter, garnish with celery leaves and celery slices and serve.

TIPS: For a guest meal, you may substitute 6-8 chicken breasts for the whole chicken. Recipe may be halved or doubled.

Health Note: To reduce calories, fat, and cholesterol, remove skin from chicken before coating; use butter and whites of eggs only.