Rinse chicken thighs in cold water, pat dry and trim excess fat. I like to leave a little fat for some flavor.

Mix together the bread crumbs and most of the dry Ranch dressing mix on a plate (reserve some in the envelope for later).

In a bowl, crack the egg and slightly whisk it.

Dip each thigh in the egg and then in the breadcrumb mixture. Coat well on both sides.

Place the breaded thighs in a baking dish and sprinkle remaining Ranch mix on top of each thigh. Drizzle with extra virgin olive oil, enough for baking.

Bake in a 350 pre-heated oven for about an hour. Juices should run clear.

Baste once about 45 minutes into cooking time, to make it crispy.