RITZ Spicy Chicken "Meatballs"

Heat oven to 375°F.

Chop 1 celery stalk finely; mix with chicken, 1 cup cracker crumbs and 3 Tbsp. hot sauce just until blended. Shape into 18 balls.

Mix butter with remaining hot sauce in shallow bowl until blended. Place remaining cracker crumbs in separate shallow bowl.

Roll chicken balls, 1 at a time, in hot sauce mixture, then in crumbs until balls are evenly coated on all sides with each ingredient.

Heat oil in large nonstick skillet on medium-high heat.

Add chicken balls, in batches, to skillet; cook 3 to 4 min. or until lightly browned, turning after 2 min. Drain on paper towels. (Note: Balls will not be done - they will finish cooking in the oven.) Place balls on rimmed baking sheet sprayed with cooking spray.

Bake 20 to 25 min. or until chicken balls are done (165°F). Meanwhile, cut remaining celery into 18 sticks.

Serve chicken balls with dressing and celery sticks.