Directions: Preheat oven to 375 degrees.
FOR THE CHICKEN: In a gallon-size zipper-lock plastic bag, combine the salt, sugar, and bay leaves (or oregano). Pour the mixture into a large nonreactive bowl, stockpot, or Dutch oven. Add 6 cups water and stir until the salt is completely dissolved. Immerse the chicken in the brine and refrigerate until fully seasoned,1 hour. Remove the chicken from the brine and shake off the excess.
Cut chicken into 2" chunks.
Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Line a baking sheet pan with foil and set a large flat wire rack over sheet pan.
FOR THE COATING:
Using a blender, pulse the rice cereal until the size of grapenuts (not as fine as sand). Drizzle the oil over the crushed rice cereal in a shallow dish or pie plate; toss well to coat. In a second shallow dish or pie plate mix the eggs, mustard (if using), thyme (or rosemary), salt, pepper, oregano, and cayenne (if using) with a fork.
Working with two or three chunks of chicken at a time, coat the chicken on both sides with egg mixture. Set the chicken in the cereal crumbs, sprinkle crumbs over the chicken, and press to coat. Turn the chicken over and repeat on the other side. Gently shake off the excess and place on the rack in the pan.
Bake until the chicken is a deep nutty brown and juices run clear, about 30-40 minutes. Serve.