Fondan: in a blender purée the blue cheese, sour cream and mustard until smooth. Add the Tabasco, Worcestershire sauce and lemon juice, blend until mixed. Season with salt.

For the chicken open the thighs as flat as you can, pressing on the meat with your hands. If using breasts, lay them flat on the work surface. The meat should lie on the countertop, skin side down. Season both sides with salt and pepper. Roll the meat into roulades, or rolls, and tie the ends and the center with kitchen twine.

Bring a large pot to a boil. Reduce the heat and poach the chicken for 18-20 minutes.

In a pan heat the oil and fry the chicken until crispy from both sides. Around 2-3 minutes.

In a saucepan heat the oil. When hot fry the onions and garlic until reach amber color. Add the hot sauce, Sriracha, vinegar and 1/4 cup of water. Let the sauce come to a simmer and cook for about 10 minutes. Transfer sauce to a blender and purée until smooth. With blender running add one piece of butter in one time and continue blending.

Slice each roulade in 3 pieces and remove the twine. Carefully toss the slides with spicy sauce. Garnish each plate with celery slaw, blue fondant and serve! Enjoy !