Crispy Buffalo Shrimp
In a small saucepan set over medium-low heat, melt the butter. Remove it from the heat and immediately whisk in the hot sauce and garlic powder until emulsified. Set the sauce aside.
Thoroughly dry the shrimp.
In a shallow bowl, whisk together the flour with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk together the eggs. Add the Panko to a third shallow bowl.
One at a time, dredge the shrimp in the flour mixture, tossing to coat and shaking off any excess. Dip the shrimp in the eggs, shaking off any excess, then coat them with the Panko.
Add 2 inches of vegetable oil to a large heavy-bottomed pot set over medium-high heat. Line a baking sheet with paper towels.
Once the oil reaches 360°F, add a portion of the shrimp (careful not to overcrowd the pan) and cook, flipping as needed, until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the shrimp to the baking sheet then repeat the frying process with the remaining shrimp, returning the oil to 360°F after each batch.
Add the shrimp to a large bowl then toss with the prepared Buffalo sauce. Garnish the shrimp with chives and serve with Blue cheese dressing for dipping (optional).