Begin by placing your chicken breasts in a resealable bag and pouring in the dill pickle juice. Seal the bag and gently massage it to ensure the chicken is evenly coated. Refrigerate the chicken for at least 2 hours, or up to 8 hours, to allow the flavors to infuse and the meat to tenderize beautifully.

While your chicken marinates, preheat your oven to 425°F (220°C) or your air fryer to 390°F (200°C).

Set up a convenient breading station with three bowls. In the first bowl, place all-purpose flour; in the second, beat two eggs to create an egg wash; and in the third, combine panko breadcrumbs, grated parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

Remove the chicken from the marinade and gently pat it dry using paper towels. Dredge each chicken breast in the flour, shaking off excess, before dipping it into the egg wash. Finally, press the chicken firmly into the breadcrumb mixture.

Place the breaded chicken breasts on a baking sheet lined with parchment paper. If using the oven, bake for 18-22 minutes, flipping halfway through. For the air fryer, arrange the chicken in a single layer and cook for 10-12 minutes.

Once cooked, let the chicken rest for a couple of minutes, then serve hot. Garnish with chopped fresh dill if desired.