Bring a saucepan of salted water to a boil. Blanch the halved Brussels sprouts in vigorously boiling water for 2 minutes. Strain and drain well, rolling around in a clean dish towel to remove as much of the moisture as possible.
Fill a straight-sided sauté pan with canola oil so that it is about 2-3 inches deep, and using a thermometer to gauge, bring the temperature to around 350°F.
Place the flour and eggs in two separate shallow dishes. In a third shallow dish, or a zipper-sealable plastic bag, combine the breadcrumbs, Parmesan cheese, salt and pepper. Lightly dredge the Brussels sprouts in the flour, then dip into the egg mixture, and then coat with the breadcrumb mixture.
Fry the breaded Brussels sprouts in the oil until nicely browned. Remove from the pan and place on a rack or paper towel-lined plate to remove some of the excess oil.
In a medium bowl, toss the Brussels sprouts with the Buffalo sauce until coated. Scoop Brussels sprouts from sauce and serve with Blue Cheese dressing on the side.