• 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

For the marinade:

• 1 1/2 cup plain Greek yogurt thinned with water if very thick
• dash hot sauce such as Tabasco
• 1 tablespoon Kosher salt

For the coating:

• 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
• ½ cup corn starch
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon freshly ground black pepper

For frying:

• 3 cup avocado oil for frying

For serving:

• 3 carrot large, cut into 4-inch sticks
• 3 red bell pepper cut into 4-inch sticks

• 4 pound chicken wing
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoon avocado oil

For the blue cheese dip:

• ½ cup mayonnaise
• 1 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon white vinegar
• 2 teaspoon yellow onion minced
• ¼ cup Italian parsley minced
• ½ cup blue cheese crumbled

For the sauce:

• 3 tablespoon butter melted
• ⅓ cup hot sauce Franks Redhot sauce recommended

For serving:

• 1 bunch celery