1 package Lightly Seasoned Jackfruit
½ cup flour
½ cup water or your preferred milk or milk alternative
1 tsp cornstarch
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
1 ½ cups Panko bread crumbs
½ cup Buffalo sauce
Preheat oven to 450 degrees F. Line a large baking sheet with foil and top with an oven-safe cooling rack.
Place Lightly Seasoned Jackfruit on a plate, discarding very small pieces. (Save those for another recipe!)
In a medium bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder and onion powder. Gradually whisk in water, mixing until smooth and there are no more lumps. Add Panko bread crumbs to a shallow bowl or pie plate.
Working in small batches, dredge large jackfruit pieces into the batter then into the Panko bread crumbs, covering completely, placing on the cooling rack as you go.
Bake jackfruit for 20 minutes. Remove from the oven and gently toss with buffalo sauce. Place back on the pan and bake for another 20-25 minutes, until jackfruit is crisp.
Serve with celery and carrots, and bleu cheese or ranch dressing.