Deep fry the chicken pieces at 180°C (350°F) for 12 minutes or until cooked and crispy. Drain on kitchen paper. Alternatively pop them in a hot oven at 200°C, 400°F, Gas Mark 6 for 35-40 minutes, until crispy and golden.
Combine the Frank's RedHot® Original Cayenne Pepper Sauce and butter together. Toss the hot and crispy pieces into the sauce to coat and serve immediately with blue cheese dressing and celery sticks.