Preheat oven to 425 degrees.

Place a metal rack inside of a cookie sheet.

Spray rack well with non-stick cooking spray.

Place chicken thighs in a gallon-sized zip top bag.

Beat until 1/4 inch thin with either a meat mallet or rolling pin.

Remove chicken from bag and place in a shallow baking dish.

Cover chicken with buttermilk and let sit 5 minutes.

In a small bowl, mix together Argo® Corn Starch, flour, and ranch seasoning.

Going one-by-one, remove a chicken thigh from the buttermilk and dip in the egg.

Remove the chicken from the egg, shaking off any excess.

Dredge chicken in the corn starch mixture, coating on both sides.

Shake off any excess corn starch and place on rack inside of cookie sheet.

Repeat with remaining chicken.

Bake chicken for 30 minutes.

Serve warm.