In a meat grinder with a medium die, grind the chicken thighs to “chili grind”, or have your butcher do it for you. In a large bowl, combine the chicken, 1 1/2 cups of the Ritz crackers, the black pepper, paprika, basil, celery salt, cumin, white pepper, half the cayenne pepper, and 1 cup of the blue cheese. Mix well to incorporate. Cover and refrigerate for at least 4 hours and up to 24 hours.
Preheat the oven to 275°F. Pour 2 inches of canola oil into a large, deep skillet and heat the oil to 350°F over medium-high heat. Set a cooling rack over a baking sheet.