Put the water and salt in wide pan with a lid that can accommodate the chicken mushrooms. Add the mushrooms, cover and bring to a simmer. Cook for 5 minutes or until the mushrooms are just cooked. Remove the mushrooms and discard any liquid.

Put the mushrooms in a container they can fit snugly in and cover with the buttermilk. From here the mushrooms can be made up to two days ahead of time, or they can be cooked a few minutes after soaking in the buttermilk.

In a small pot, heat the oil until 350 F. Please note that the amount of oil you use can vary depending on the size of your pot. You may need up to 2 cups of oil. You want the oil deep enough for shallow frying.

Remove the mushrooms from the buttermilk with a slotted spoon and toss in the flour mixture to coat well.

Working in two batches (or one if your pan is large, say 10 inches wide) fry the mushrooms for 5-10 minutes or until very crisp.

Remove the mushrooms to a tray lined with paper towels for a second to drain, then transfer to a mixing bowl. If you need, the mushrooms can be kept warm in an oven while you prepare something else.

Meanwhile, in a small pot or in the microwave, heat the Franks Red Hot Sauce and the butter, stirring occasionally to incorporate. When the butter is incorporated, pour the hot sauce over the still piping hot chicken mushrooms in the bowl, toss to coat well.

Arrange the chicken mushrooms over the greens on a serving plate, along with the celery sticks and ramekins of blue cheese dressing for dipping.