Preparation

• Heat oven to 375°F.
• Chop 1 celery stalk finely; mix with chicken, 1 cup cracker crumbs and 3 Tbsp. hot sauce just until blended. Shape into 18 balls.
• Mix butter with remaining hot sauce in shallow bowl until blended. Place remaining cracker crumbs in separate shallow bowl.
• Roll chicken balls, 1 at a time, in hot sauce mixture, then in crumbs until balls are evenly coated on all sides with each ingredient.
• Heat oil in large nonstick skillet on medium-high heat.
• Add chicken balls, in batches, to skillet; cook 3 to 4 min. or until lightly browned, turning after 2 min. Drain on paper towels. (Note: Balls will not be done - they will finish cooking in the oven.) Place balls on rimmed baking sheet sprayed with cooking spray.
• Bake 20 to 25 min. or until chicken balls are done (165°F). Meanwhile, cut remaining celery into 18 sticks.
• Serve chicken balls with dressing and celery sticks.