In a large mixing bowl combine the ground chicken, 1/2 tsp salt, and 1/4 tsp pepper then shape the mixture into 4 equal size patties about 1/2-inch thick.
Place the patties in the freezer for about 2 hours or until frozen.
Make the Ranch Spread by stirring together all the Ranch Spread ingredients in a small bowl then cover and refrigerate until ready to use.
Whisk together all the Coating ingredients in a large shallow bowl and set aside.
Whisk together all the Batter ingredients in a separate shallow bowl and set aside.
Heat the oil in a large saute pan over medium heat until shimmering.
Add 2 frozen patties to the flour coating and coat. Then dip each in the batter. Carefully lower each patty into the hot oil. Cook for 5 minutes on one side, then turn and cook another 5 minutes on the second side. Lower heat if needed to prevent burning. Cook thoroughly, until 165°F internal temperature. Remove from pan and drain onto a cooling rack or paper towels. Repeat with the remaining 2 patties.
Pour the Franks Red Hot into a shallow dish and dip each patty into the sauce to cover completely then place the patties on the hambureger buns.
Serve with the Ranch spread, onions, pickles, lettuce, and anything else you like.
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