In a small pot add Las Palmas Red Chile Sauce, paprika, vinegar and butter. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat and set aside for use.
In a large bowl, combine 3 cups of flour and all the dry ingredients, whisking until combined thoroughly. In a shallow bowl, beat the eggs, chicken broth and remaining flour. Dip the chicken in egg mixture, then place in flour mixture, a few pieces at a time, until evenly coated. Lightly shake off excess flour.
In a deep fryer, heat oil to 375 degrees. Fry the chicken, a few pieces at a time, for 6 minutes on each side or until golden brown and juices run clear. Drain on paper towels and season to taste.
In a large bowl, add the hot sauce and toss the hot chicken until evenly coated with sauce. Serve with celery, carrot sticks and ranch.