1. Preheat the oven to 375F. Rinse the chicken and pat dry.
2. Mix the cornflake crumbs and parsley in a shallow bowl. Whisk the egg and water in another shallow bowl. Combine the flour, poultry seasoning, garlic salt and pepper in resealable plastic food storage bag.
3. Add the chicken to the flour mixture, one or two pieces at a time. Seal bag; shake until the chicken is well coated. Remove the chicken from the bag, shaking off excess flour. Dip into the egg, coating all sides, then roll in the crumb mixture. Place in a shallow baking pan. Repeat to coat all the chicken.
4. Spray the chicken pieces with nonstick cooking spray. Bake the breast pieces until an instant-read thermometer inserted in the center of the meat registers 180F, 18 to 20 minutes. Bake the drumsticks until the juices run clear, about 25 minutes. Serve hot or at room temperature.
Variation
To give an Italian flair to this dish, substitute 1/2 teaspoon dried oregano for the poultry seasoning and add 1/4 teaspoon dried basil. Garnish the baked chicken with fresh basil leaves and red pepper strips.