Crispy, chewy, and breaded with tartness and spiciness. Pair that with a creamy cool vegan cucumber ranch and I guarantee you won’t be able to stop until the entire plate is gone.
In a bowl, combine non-dairy milk (soy milk), flour, and 2 teasp garlic powder, and some freshly ground pepper. Whisk and set aside.
Sauce - I used and highly recommend using Cholula hot sauce when making the buffalo sauce because of its flavor profile. I have tested this recipe using Cholula. But if you use a different hot sauce, be sure it's one that's smooth and bold in flavor. You may need to adjust the flavor a little but should work fine with most (note: if you use a hot sauce like Tapatio, this sauce will not taste good).
For the gluten-free option, I used white rice flour.
Non-Dairy Milk - I typically use soy milk for this recipe, which makes for a very thick coating. If you prefer a thinner coating or find the thick coating difficult to work with, either add a tiny bit more soy milk into the coating mixture or use another thinner non-dairy milk such as cashew milk.