French Onion-baked Chicken

Preheat the oven to 375°F (190°C). Pat the chicken thighs or drumsticks dry with paper towels.

Combine the ranch dressing and hot pepper sauce in a small bowl, stirring until evenly mixed.

Mix the crushed cornflakes and half of the can of French fried onions in a shallow bowl.

Coat each chicken piece thoroughly with the ranch-pepper sauce mixture using a brush or spoon.

Roll or dredge each sauce-coated chicken piece in the cornflake and fried onion mixture, pressing gently so the coating adheres.

Arrange the coated chicken pieces in a single layer on a greased baking sheet or in a shallow baking dish.

Bake for 35 to 40 minutes, until the chicken is golden brown and the internal temperature reaches 165°F (74°C) when measured at the thickest part.

Top the baked chicken with the remaining French fried onions during the last 2 minutes of baking to crisp them.

Remove from the oven and let rest for 2 minutes before serving.