In a mixing bowl, whisk together 1 cup of oat milk and 1 tablespoon of apple cider vinegar. Let this mixture sit for 5 minutes until it thickens and curdles slightly.

In a separate large mixing bowl, whisk together 1 cup of all-purpose flour with 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground ginger, and a pinch of salt and black pepper.

Take your pieces of seitan and dip them into the prepared vegan buttermilk, ensuring they are fully submerged. Then coat them in the flour mixture.

Return each floured piece of seitan to the vegan buttermilk for a second dip, then roll them in crushed rice cereal.

In a shallow cast-iron pan, pour in vegetable oil to a depth of about 1 inch and heat over medium-high until it reaches 375°F.

Carefully place the coated seitan pieces into the hot oil in batches, frying them for 4–5 minutes until golden-brown.

Remove the fried pieces and place them on a plate lined with paper towels to drain any excess oil.