Prepare the chicken nuggets as directed on the package. Cook the heat and serve rolls until done. You will want to use 1 chicken nugget for each roll. Split open the rolls, on the bottom bun coat with buttermilk ranch dressing, and then put the chicken nugget down on the bottom bun. Add about 1 teaspoon of Frank's Red Hot sauce to the top of the chicken nugget and then top with iceberg lettuce and the top bun.