Preheat the deep fryer to 350℉. If you don’t have a deep fryer use a medium sized saucepan with enough vegetable oil to cover bites.
In a medium sized mixing bowl mix together rice flour, salt, onion and garlic powder. Set aside.
On a small sheet pan, break ground chicken into pieces about 1 inch by 1 inch.
Coat chicken in rice flour mixture and let set for 1 minute.
Cook chicken for 4 minutes or until the internal temperature reaches 165℉.
Buffalo Sauce: In a small skillet on low heat, melt butter. When butter is melted, add hot sauce and stir to combine. Season with salt and pepper and set aside.
Blue Cheese Dip: Place vegan blue cheese crumbles, vegan ranch, salt and pepper into a small bowl and mix until combined. Store in an airtight container in the fridge for up to 1 week.
To serve, add buffalo sauce into a medium mixing bowl. Toss hot chicken bites into sauce, and serve with blue cheese sauce, and celery.