Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Halve the baby gold potatoes and rinse them under cold water, then pat them dry. Toss with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper.

Roast the potatoes for 25–35 minutes until golden and fork-tender.

Thinly slice the Brussels sprouts and place in a mixing bowl.

Whisk together olive oil, lemon juice, Dijon mustard, honey, kosher salt, and black pepper. Pour over the Brussels sprouts and toss to coat.

Combine flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper in a shallow bowl. In another bowl, whisk together egg and milk.

Pat the chicken dry, dip in the egg wash, then coat in the flour mixture.

Heat oil in a skillet and fry the chicken until golden brown and cooked through.

Combine hot sauce, butter, honey, garlic powder, and salt in a saucepan. Warm over low heat until smooth.

Toss the fried chicken in the buffalo sauce until coated.

Assemble the bowl with potatoes, Brussels sprouts, and buffalo-coated chicken, topping with cheese, green onions, and celery.

Drizzle with ranch or blue cheese dressing and serve immediately.