Parmesan Chicken

3/4 cup coarsely crushed saltines
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon onion salt
3 tablespoons evaporated milk
3 tablespoons vegetable oil
1 broiler/fryer chicken (about 3-1/2 pounds), cut up

Combine first six ingredients in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the Parmesan mixture.

Place chicken, skin side up, in a shallow baking pan. Bake, uncovered, at 375° for 1 hour or until chicken is tender and no longer pink. Makes 4 to 6 servings.