Crispy Chicken

1 qt. buttermilk
1 1/2 tsp. poultry seasoning
2 Tbsp. plus 2 tsp. coarse salt
1 tsp. freshly ground pepper
3 1/2 lb. chicken pieces, breasts halved crosswise if using
4 C. crisp puffed rice cereal

In a large glass bowl, whisk together buttermilk, poultry seasoning, and salt & pepper.
Submerge chicken in buttermilk mixture. Cover and refrigerate 3 hrs. and up to overnight.
Preheat oven to 425 degrees.
Place an oven-proof wire rack in a rimmed baking sheet.
In a food processor, pulse cereal until coarse crumbs form; transfer to a wide, shallow dish.
Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated.
Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, about 35 to 40 min. Transfer to serving platter.