Crispy Potato Chicken

• 1 tbsp (15 ml) grated Parmesan cheese
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) garlic salt
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) pepper
• 1 broiler/fryer chicken (3-1/2 lbs (1.6 kg).), cut up and skin removed
• 2 eggs
• 2 tbsp (30 ml) water
• 1-1/2 cups (350 ml) mashed potato flakes
• 1/2 cup (125 ml) butter or margarine, melted

1. In a large resealable plastic bag, combine the first five ingredients.
2. Add chicken in two batches; shake to coat.
3. In a shallow bowl, beat eggs and water.
4. Dip chicken in egg mixture, then coat with potato flakes.
5. Pour butter into a 13-inch x 9-inch baking dish; add chicken.
6. Bake, uncovered, at 375 degrees (200 C.) for 30 minutes.
7. Turn the chicken; bake 30 minutes longer or until juices run clear.

parmesan cheese, paprika, garlic, salt, pepper, chicken, eggs, water, butter

Taken from online-cookbook.com/goto/cook/rpage/0005CC (may not work)