Fried chicken fingers, boneless 'wings' and French fries

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This is not the healthiest dish, but, surprisingly I don't ever gain weight from eating this dish, thanks to careful portion control. And it's surprisingly quick and easy.

Start with 6.0 oz. chicken breast or breast tenders. Cut a half dozen or so larger chicken fingers, and cut the remainder into small pieces for the boneless wings.

Season with salt, freshly ground black pepper, cayenne pepper and granulated garlic.

Prepare a breading station with one plate of flour, a bowl of beaten egg and a plate of seasoned breadcrumbs.

For the wing bits, only dredge in flour.

For the fingers, dredge in flour, then egg, then breadcrumbs.

Deep fry the larger chicken fingers for 30 seconds, then add the smaller wing pieces and deep fry for 2 more minutes (2:30 total for the fingers).

Meanwhile, cut up a stalk of celery.

Make "Buffalo wing" sauce. Melt 1 tbsp. butter in a large ramekin, covered, in the microwave, for 0:35 to 0:40. Add 0.8 oz. Frank's hot sauce. Stir. Heat a little more if necessary.

Remove the chicken from the fryer. Add the boneless wing bits to the sauce.

Deep fry 3.0 oz. frozen French fries for 2 minutes. Remove from the oil, salt and season with freshly ground black pepper, cayenne pepper and granulated garlic.

Add two more condiment cups with ketchup and bleu cheese dressing.

Serve!