Remove the chicken from the package. Trim off any excess fat. Put the trimmed chicken breasts into a bowl. Pour 1/3 cup of the Franks Hot Sauce over the chicken. Sprinkle the top with a ranch seasoning mix packet. Toss the chicken around to coat. Put a lid (or saran wrap) on top of the bowl and keep in the fridge until ready to grill.
When ready to grill the chicken, remove from the bowl and place on a hot grill. Cook the chicken on one side until the chicken gets some nice grill lines and is golden brown. Turn the chicken breasts over, turn down the heat and continue to cook the chicken until it's all the way cooked through and no longer pink in the center.
While the chicken is cooking, chop the lettuce, slice the tomatoes and slice the red onion. When the chicken is cooked, remove from the grill and let sit for 5 minutes. Cut the chicken into bite sized cubes and add to a bowl. Add enough mayonnaise to coat the chicken to your liking (this amount will depend on how big your chicken breasts were). Season the chicken with salt and pepper and a little more Franks sauce if you like a little more spice.
To assembe the sandwiches, add a generous portion of the meat mixture into a bun. Garnish with the lettuce, tomatoes, red onion and top with blue cheese crumbles (optional) and extra Frank's sauce. Serve warm or cold.