Whisk together rice milk and lemon juice in a shallow dish (this is a buttermilk replacement).

Cut chicken into strips that are approximately 1 inch wide. Place strips into the milk and leave in the refrigerator for at least 1 hour (may be left overnight if needed, time permitting).

Preheat oven to 400 degrees F. Line 2 baking sheets with foil. If you have a cooling rack, place it inside one of the baking sheets.

Add bread crumbs, nutritional yeast, pepper, onion powder, garlic powder and sea salt to a blender or food processor. Pulse until it combines and has broken down (it doesn't need to resemble flour). Pour into zip lock bag. Add a few pieces of chicken at time, shaking to coat evenly. Place coated chicken onto the cooling rack, without overlapping.

Bake chicken for 20-30 minutes; or until no longer pink in the center.