Set your oven rack to the middle position and preheat oven to 375-degrees.
Combine the marinade ingredients and whisk together until smooth.
Place the chicken parts in a plastic zipper bag. Pour in the combined marinade mixture. Squeeze the air out of the bag and seal. Work the chicken and marinade mixture with your hands to evenly coat the chicken and place in the refrigerator to marinate 30-minutes minimum up to several hours.
Meanwhile, in a medium-size bowl, use a whisk to combine the crumb-coating ingredients. Mix the flour, cereal, and toasted breadcrumbs (finely crushed), baking powder, seasoning, and spices until incorporated. Set aside.
Prepare a baking dish by melting butter and pouring it into the bottom of the baking dish (9 x 11” baking dish works well for four leg quarters).
Remove the chicken from the marinade, shaking off the excess liquid, and dredge* in the crumb-coating mixture being sure to coat all sides.
Arrange the crumb-coated chicken in the dish, leaving plenty of room around each piece so that they are not touching. You want the pieces to bake and not steam.
Place dish in the oven and bake uncovered for 30 minutes. Turn the chicken pieces over and bake for an additional 30 minutes. Increase oven temperature to 400-degrees and bake 10-15 minutes or until the internal temperature reads 165-degrees (insert a meat thermometer at the thickest part of the thigh, taking care not to touch the bone).
*When dredging the chicken, I use tongs to assist in holding onto the moist leg quarters. Using tongs avoids getting clumpy fingers and uneven coating.