For either preparation, place chicken pieces in a large stockpot. Cover with water and bring to a boil. Par-boil chicken 10 minutes then drain and pat dry.
For Hot-n-Crispy Chicken, let chicken cool and toss in hot sauce to coat. Then toss with flour seasoned with spices to coat. Toss them once more in the hot sauce and the flour. Fry in batches over medium to medium-high heat in 3 inches of hot oil, 350 degrees, until very crisp, 5-6 minutes. Serve with celery and carrot stick. Combine Blue Ranch dressing ingredients and serve as dipper for vegetable spears and chicken pieces.