1 frying chicken, 3 lbs., cut into pieces
1 egg
1/4 c. milk or half & half
1 c. instant potato flakes
1 tsp. garlic salt
1 tsp. poultry seasoning
1/2 c. Parmesan cheese
2 tbsp. melted butter

Wash chicken. Trim off excess fat. Pat dry. Set aside. In a bowl, beat egg and milk (or half and half). In another bowl, combine potato flakes, garlic salt and paprika and poultry seasoning. Blend in cheese. Dip chicken pieces in egg mixture. Then roll them in the potato flake mixture to coat evenly on all sides.

Place chicken pieces in baking dish or pan. Sprinkle with melted butter. Bake at 400 degrees for 35 minutes, turning chicken once. Increase oven temperature to 425 degrees. Bake for another 10 to 15 minutes or until chicken is tender and juices (from thigh pieces) run clear when pierced with a fork. Serves 4.