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Preheat oven to 400°F.
Use a sharp knife or kitchen shears to trim any excess fat from the chicken. Pat the chicken dry; season lightly with salt and pepper (don’t use too much salt, as the breading has a good amount of salt as well).
In a shallow dish, combine cereal, Parmesan, and Ranch seasoning mix.
Place the melted butter a separate shallow dish.
Working with one piece of chicken at a time, dip the chicken in the melted butter and turn to coat on all sides. Shake off any excess butter, and then press the top of the chicken thigh into the cereal mixture, pressing to coat.
Arrange the chicken on a large baking sheet. Use your fingers to press a little bit more of the cereal mixture onto the top of the chicken, if you like. Repeat with the remaining chicken thighs.
Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F.