Combine flour, cornstarch, salt, pepper, chili powder and paprika in a large zippered bag and shake well to mix.

Whisk together milk, water and egg in another bowl.

Pour enough oil in a skillet to fill 1" deep.

Heat oil over medium heat (about 310).

Coat chicken pieces by shaking in flour bag.

Then dip each coated piece in egg wash, shaking off excess.

Then toss dipped chicken in flour bag again to coat.

Cook in hot oil until golden brown (about 3 minutes per side).

Drain on paper towels.

Combine margarine, hot sauce and dressing in a large bowl.

Place each piece in sauce and toss to coat.

Serve with celery and blue cheese or ranch dressing.