Blend oats, paprika, garlic powder, and salt in a blender or food processor for about 1 minute.

Place the mixture in a shallow dish.

In another dish, beat egg whites and mix with red pepper sauce.

Lightly coat chicken strips with the oat mixture, shaking off excess.

Dip the coated chicken strips into the egg mixture and then again into the oat mixture.

Place the coated chicken strips on the rack of a broiler pan.

Spray the chicken strips evenly with no-stick cooking spray to coat completely, about 20 seconds.

Broil the chicken strips about 4 inches from the heat for 3 minutes.

Remove the pan from the oven and turn the chicken pieces over.

Spray the other side of the chicken strips with no-stick cooking spray to coat, about 20 seconds.

Broil for an additional 2 to 3 minutes or until the strips are golden brown.

In a small bowl, combine yogurt and blue cheese dressing.

Serve the spicy oat-crusted chicken strips with celery sticks and the yogurt-blue cheese dip.