Lightly coat 13x9 inch pan or baking dish with cooking spray.
Chop 1 celery stalk finely; mix with chicken, 1 cup cracker crumbs and 3 Tbsp. hot sauce. Shape into 24 balls. (I used a cookie scooper and it worked perfect)
Mix the remaining hot sauce and butter in a small bowl. Place the remaining cracker crumbs in separate bowl. Roll chicken balls in the hot sauce mixture, then into the crumbs until evenly coated.
Heat the oil in large nonstick skillet or wok. Cook the chicken balls in small batches, 3 to 4 min. or until lightly browned, turning over after 2 min. Drain on paper towels to remove access oil and place into prepared pan.
Bake the chicken balls 20 to 25 min. or until done. (165ºF). While it’s cooking you can cut remaining celery into thin sticks.
Serve chicken balls with choice of dressing and celery sticks.