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

1. 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.
2. In another large bowl, blend potato flakes, Parmesan, garlic powder, salt and paprika. Set aside.
3. Line a sheet tray with foil and preheat oven to 425 degrees.
4. 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.
5. Lightly spray the tops of each piece with non-stick cooking spray, then bake for 35-40 minutes until golden browned and cooked through.