Step 1

Place a large skillet over high heat and add vegetable oil. In a small bowl, combine frozen daring pieces with cornstarch and toss to evenly coat each piece. When the oil is hot, add the daring pieces to the skillet in one even layer. Fry for 4 to 5 minutes on each side, or until a golden-brown crust forms. Remove the daring pieces to a paper towel-lined plate to rest.

Step 2

In a small saucepan, use a whisk to combine hot sauce, vegan butter, brown sugar and black pepper. Set over medium heat and bring to a boil. Reduce heat and simmer for 1 to 2 minutes or until slightly thickened. Remove from heat and allow to cool while you prepare the ranch dressing.

Step 3

In a medium bowl, whisk together vegan mayonnaise and apple cider vinegar. While whisking, add non-dairy milk one tbsp at a time until the dressing has reached your desired consistency. Add garlic, chives, dill, parsley, salt and pepper. Whisk to combine.

Step 4

When buffalo sauce has cooled slightly, add daring pieces to the saucepan and toss to evenly coat each piece.

Step 5

To assemble, combine lettuce, celery, cherry tomatoes, carrot and red onion in a large bowl. While tossing, slowly stream in the dressing until the salad is dressed to your liking. Divide the salad among two bowls and top with the buffalo daring pieces. Finish with a drizzle of ranch dressing. Serve immediately.