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In a large glass bowl, whisk together buttermilk, poultry seasoning, salt and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).
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Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. IN a food processor, pulse cereal until coarse crumbs form; tranfer to a wide shallow dish. Working with one piece at a time, life 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, 35 to 40 minutes. Transfer chicken to a serving platter. (To store, let chicken cool completely on rack, then refrigerate, wrapped in foil, up to 2 days.)
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