• 3-4 pounds chicken drummers or cut chicken wings
For the Hot-n-Crispy Chicken Coating
  • 1 cup cayenne pepper sauce, such as Texas Pete or Franks Red Hot
  • 2 cups flour
  • 1 tablespoon poultry seasoning
  • 1 tablespoon sweet paprika
  • 1/2 tablespoon dry mustard
  • 1 teaspoon baking powder
  • Salt and pepper
  • Frying oil, such as vegetable or canola
  • Carrot and celery sticks
For Blue Ranch Dressing
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice or white wine vinegar (a splash)
  • 1 clove garlic, grated or pasted
  • Salt and pepper
  • 1 cup blue cheese crumbles
  • 3 tablespoons fresh herbs finely chopped such as chives, dill and parsley



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.