INGREDIENTS:
- 2 celery stalks
- 1 cup mayonnaise
- 1 teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons melted butter
- 1 cup potato flakes
- ¾ cup Parmesan cheese, freshly grated
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 teaspoons paprika
- 4-5 pounds cut up chicken pieces, bone-in and skin-on
- Non-stick cooking spray
INSTRUCTIONS:
- In a mini food processor , puree celery to almost a liquid. (Two stalks should yield about ½ cup pureed.) Pour into a large bowl and add mayonnaise, celery salt, pepper and melted butter. Whip to combine and set aside.
- In another large bowl, blend potato flakes, Parmesan, garlic powder, salt and paprika. Set aside.
- Line a sheet tray with foil and preheat oven to 425 degrees.
- Rinse and pat dry chicken pieces. One at a time dip in the celery puree and mayonnaise mixture, then the potato flake mixture and set on prepared pan, skin side up. Discard any leftover coating.
- Lightly spray the tops of each piece with non-stick cooking spray, then bake for 35-40 minutes until golden browned and cooked through.
Source: A Family Feast
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