Preheat oven to 350 degrees. Line a baking sheet with parchment paper or Silpat liner and set aside.
Place chicken breasts between two sheets of plastic wrap and pound with a rolling pin until they are an even thickness. You don't need paper thin, just even.
To make basketballs: Use a round cookie or biscuit cutter to make circles. Mine is 2 and a 1/4 inches in diameter.
Mix rice flour and black pepper together on a large plate, set aside. {you can substitute cayenne pepper if you prefer spicy}
Beat eggs and water together in a small bowl, set aside.
Place 2 cups of CHEEZ-IT crackers in the bowl of a food processor and pulse until finely chopped. You can also place crackers in a zipper top bag and roll a rolling pin over them to crush them.
Pour cracker crumbs onto a large plate, set aside.
Dredge chicken tenders/circles through the flour.
Dip into the egg.
Dredge through the cracker crumbs, pressing lightly if needed to make the crumbs stick.
To make basketballs: Cover seaweed "strings" with cold water in a small bowl. Allow to sit for 10 minutes to re-hydrate. Drain and set aside until ready to use.
Pick out each piece of seaweed one at a time and dip in the egg wash. Place on top of cracker coated chicken circle to resemble the lines on a basketball.
Place on prepared baking sheet and place in oven. Bake for 12 minutes, or until no longer pink inside.
Allow to cool slightly and serve with Bacon Ranch Dressing, or your favorite dipping sauce.