Add all purpose flour, cornstarch, vegan chicken spice, salt, ground black pepper, paprika, onion powder, garlic powder and cayenne pepper to a mixing bowl and mix together.
Prepare your vegan buttermilk by adding 1 tablespoon lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. It will curdle into buttermilk.
In a second mixing bowl, add the vegan buttermilk, all purpose flour, nutritional yeast, onion powder, garlic powder, paprika and cayenne pepper and whisk together.
Place a strip of vegan chicken into the dry flour mix to coat it on all sides, then return to the wire rack. Repeat for all the strips.
Then place a strip of vegan chicken into the wet batter to coat it on all sides. Then place the strip back into the dry flour mix to coat it on all sides. Gently place the strip back onto the wire rack. Repeat until all your strips are coated.
Pour oil into a high sided pan until the oil is ½ inch deep. Heat the oil until it reaches 350°F (180°C). Use a deep frying thermometer to check the temperature so that you know when it has reached the right temp to start frying.
Using tongs place a few coated vegan chicken strips into the hot oil. They should sizzle when they hit the oil. Fry for 3-5 minutes until golden brown.
Using your tongs again, remove the vegan fried chicken from the pan and place them onto a baking tray lined with paper towels to absorb the excess oil.
Add more strips to the hot oil and repeat until all your strips are fried and crispy.