In a medium sized bowl, combine the flour, nutritional yeast, paprika, salt, and pepper. Slowly add the water, whisking until a thick batter is formed. You may need more or less liquid, so just mix slowly until desired consistency is reached. Prepare the "chicken" by cutting the Beyond Meat strips into bite-sized pieces.
In a skillet, begin to heat 2-3 TBSP of oil for pan frying the bites. You want just a thin layer of oil, ~1 cm in depth, not too much. Once heated, coat your chopped Beyond Meat strips in the flour batter, placing them one-by-one in the oil.
Cook each side for 3-4 minutes, until the batter bubbles and the bottoms turn a crispy brown. With this, it will be better to over-crisp the exterior rather than undercook. Once browned, flip and fry the other side another 1-2 minutes, until crisp. Remove from pan and set on a paper towel to cool. Repeat until all of the battered bites are cooked.
In a large bowl, combine the cooked chicken bites with approximately 1/2 cup Frank's RedHot Buffalo Wings Sauce (or your favorite vegan buffalo sauce). Toss to combine and fully coat with the buffalo sauce, adding more sauce if needed. Once coated, remove the bites from the bowl and transfer to a serving tray.
Serve with Daiya Dairy-Free Ranch and/or Blue Cheeze.