Instructions: In self-sealing plastic bag, place drummettes with 2/3 cup dressing; let marinate at room temperature for 15 minutes.

Meanwhile, heat vegetable oil in 3-quart saucepan over medium heat. Mix flour, black pepper and ground red pepper in a mixing bowl. Drain drummettes; discard marinade. Toss drummettes in flour mixture and fry in batches in the hot oil for 12 minutes, turning each piece over once (always cut through chicken with a knife to be assured that the chicken in fully cooked before removing it from the saucepan). Place the chicken on paper towels to drain.

Serve the drummettes with celery and carrot sticks, with remaining ranch dressing as a dipping sauce.

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