Combine flour, salt, cayenne pepper, black pepper, and paprika in a medium bowl.

In another small bowl whisk together egg and milk.

Slice each chicken breast into 6 pieces.

Dip each piece of chicken into the egg mixture, then into the dry mixture. Repeat so that each piece it's double coated.

Chill for 15 minutes.

Heat vegetable oil (4-6 cups) to 375°F in a fryer or on the stove.

Drop chicken in the oil and fry until each piece is browned. (Fry 2-3 pieces at a time)

Combine hot sauce and margarine in a small sauce pan.

Heat over low heat until margarine is melted.

Place chicken in a container with a lid.

Pour sauce over chicken.

Cover and gently shake until chicken is well coated.

Serve on a plate with dip and celery.