Start by placing your sliced chicken breasts into a resealable bag or dish. Pour in enough dill pickle juice to fully submerge the chicken, seal and refrigerate for 2 to 8 hours.

Preheat your oven to 425°F (220°C) or your air fryer to 390°F (200°C).

Set up your breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mix of panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

Remove the chicken from the dill pickle juice, pat each piece dry, then dredge in flour, dip in beaten eggs, and coat with the breadcrumb mixture.

If baking, place the chicken on a parchment-lined baking sheet and bake for 18 to 22 minutes. For the air fryer, cook for 10 to 12 minutes.

Once cooked, let the chicken rest for a few minutes before serving. Optionally garnish with fresh dill.