Vegetarian Chicken Nuggets

• 1 pound seitan, cut into nugget-size chunks
• 1 cup non-dairy milk
• 1 tablespoon corn starch
• 1 cup cornmeal
• 1 teaspoon Adobo seasoning (in Mexican section of supermarket)
• 1 teaspoon lime zest
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• vegetable oil

1. Mix non-dairy milk and corn starch in a shallow dish.
2. Mix all other ingredients EXCEPT vegetable oil in another shallow dish. Whisk with a fork to distribute ingredients.
3. Heat a cast iron skillet, then add about a quarter inch of oil.
4. As oil comes up to temperature, begin to prepare the seitan nuggets.
5. Dip a chunk of seitan in the milk mixture, then dredge it in the cornmeal mixture. Place nugget in skillet. Oil should sizzle.
6. By the time you've dipped the last nugget, you can begin turning the nuggets with tongs to brown both sides.
7. Remove nuggets from skillet when they are crispy and golden on all sides. Drain them on a piece of heavy brown paper.
8. Serve with any favorite dipping sauce. I love to make homemade BBQ sauce for these.

seitan, nondairy milk, corn starch, cornmeal, seasoning, lime zest, white pepper, cayenne pepper, vegetable oil

Taken from food52.com/recipes/3499-vegetarian-chicken-nuggets (may not work)