For slaw: Use a vegetable peeler or sharp knife to cut carrot and celery into strips. In a medium bowl combine carrot, celery, and dressing. Cover and chill 1 to 4 hours. Using the flat side of a meat mallet, lightly flatten chicken pieces between two pieces of plastic wrap to an even thickness.

In a bowl whisk together buttermilk, egg, 1 Tbsp. hot sauce, and 1/2 tsp. each kosher salt and ground black pepper. In another bowl stir together flour, onion powder, chili powder, cayenne, smoked paprika, and an additional 3/4 tsp. each kosher salt and black pepper. Place cornstarch in a shallow dish. Coat chicken with cornstarch, then dip in buttermilk mixture. Coat pieces with flour mixture. Dip again in buttermilk mixture, then again in flour mixture. Let breaded chicken stand about 20 minutes.

Meanwhile, in a large or extra-large cast-iron skillet heat the oil over medium to 375°F. Add chicken to oil; fry 8 to 10 minutes or until golden brown and chicken reaches 165°F, turning once.

To serve, dip chicken in additional hot sauce (or drizzle generously). Serve in buns with slaw and, if you like, crumbled blue cheese. Makes 4 sandwiches.