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

Wash chicken pieces and pat dry. Set aside. Beat egg and milk in bowl. In another bowl mix potato flakes, garlic powder and cheese. Roll chicken first in egg mixture, then in the potato flakes; mix.

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 juice from thighs runs clear when pierced with a fork.