Cut chicken into strips about ½” x 1 ½”. Rinse chicken with cold water and then pat dry with paper towels. (Tip: Make sure the chicken strips are approximately the same size. This will ensure that they cook in the same amount of time.)

In a medium bowl, combine the bread crumbs, paprika, salt and pepper. Toss the chicken strips in this mixture until well coated.

Pour the melted butter into a shallow baking dish, and then place the coated chicken strips into dish.

Bake at 400°F for 35 minutes, or until fully cooked.

Using a small saucepan, whisk together the hot sauce, corn starch and brown mustard. Add the remaining ingredients (butter, vinegar, Worchestershire sauce and garlic power). Heat until butter has melted and sauce just begins to simmer. Whisk together until well combined and then remove from heat.

In a medium bowl, toss baked chicken with the buffalo sauce until well coated.

Place the tortilla chips on a large oven-safe platter and sprinkle the shredded cheese around the top of the chips. Place platter under a broiler for 2-3 minutes, or until cheese has just melted.

Remove platter from the oven and top with the baked Buffalo chicken, sliced celery, crumbled blue cheese and green onions. Finally, drizzle top of nachos with ranch dressing and remaining Buffalo Sauce (optional) before serving.