In a bowl, mix the cornstarch, cornmeal, smoked paprika, garlic powder, caynne pepper, salt, and black pepper.
In another bowl mix the coconut cream, 1 tbsp buffalo sauce and liquid smoke until combined.
Add the cut seitan nuggets to the wet mixture and stir to coat everything evenly. Next, add your dry mix across the seitan pieces in the bowl and stir again to get everything coated.
To Fry: Heat 1-2 inches of oil in a large skillet over medium-high heat. Fry the seitan in batches for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
Whisk together the ingredients for the sweet buffalo dipping sauce and toss after cooled for a few minutes or just use as a dip on the side.
Alternative cooking: After coating, air fryer in batches for 7-10 minutes or until crispy on all sides.
To Make Extra Crispy: Coat in the wet batter and dry batter as directed. Then repeat a second time. Don't double just repeat, wet, dry, wet, dry. Then cook as directed.