Place chicken in a large resealable plastic bag. Pour ½ cup RedHot sauce over chicken; seal bag. Turn bag to evenly coat chicken with sauce. Marinate at room temperature for 20 minutes, turning bag occasionally.

Preheat air fryer to 375° according to manufacturer's directions. Place corn flakes and bread crumbs in a food processor. Cover and pulse 3 or 4 times until corn flakes are slightly crushed. Transfer to a shallow bowl. Whisk together flour and 2 teaspoons seasoning blend in another shallow bowl. Whisk together egg and remaining ¼ cup RedHot sauce in a third shallow bowl.

Remove chicken from marinade. Shake off excess marinade; discard marinade. Dust chicken in flour mixture. Then dip chicken pieces at one time, into egg mixture; shake off excess. Coat with corn flake crumb mixture, gently pressing to adhere.

Lightly spray air fryer basket with nonstick spray. Working in batches, place coated chicken in a single layer in basket; lightly spray with nonstick spray. Close air fryer and air-fry for 6 minutes. Turn chicken over; lightly spray with nonstick spray and air-fry for 4 to 6 minutes more or until golden and chicken reaches 165°. Transfer chicken to a serving tray; drizzle with additional RedHot sauce, if desired.

Serve chicken with blue cheese dressing and celery and carrot sticks. Garnish dressing with additional RedHot seasoning blend, if desired.