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Line a baking sheet with wax paper. Season the ground chicken with salt and pepper then shape into 4 patties about ½ inch thick. Freeze until solid, about 2 hours.
In the meantime make your Ranch Spread by stirring together all the ingredients in a small bowl. Refrigerate until later.
Whisk all ingredients for the Flour Coating in a large bowl.
For the Batter, whisk together the Batter ingredients until combined. Set aside.
Heat the oil in a 12-inch pan over medium heat until shimmering.
Add 2 frozen patties to the flour coating and coat. Then dip each in the batter. Carefully lower each patty into the hot oil. Cook for 5 minutes on one side, then turn and cook another 5 minutes on the second side. Lower heat if needed to prevent burning. Cook thoroughly, until 165 F internal temperature. Remove from pan and drain on a cooling rack or paper towels. Repeat with the remaining 2 patties.
Pour the Franks Red Hot into a shallow dish and dip each patty into the sauce to cover completely and place on buns.
Serve with the Ranch spread, onions, pickles, lettuce, and anything else you like.