Place chicken breasts in a shallow dish and pound to even 1/2-inch thickness using a meat mallet.

Pour dill pickle juice over them, making sure chicken is fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up three shallow dishes for breading station.

In first shallow dish, mix flour with salt and pepper. In second dish, beat the eggs. In third dish, combine panko breadcrumbs, Parmesan cheese, dried dill, and garlic powder.

Remove chicken from pickle juice and pat completely dry with paper towels, removing all moisture.

Dredge each chicken breast in flour mixture, shaking off excess. Dip in beaten eggs, allowing excess to drip off. Press firmly into breadcrumb mixture with your hands.

Place breaded chicken on prepared baking sheet. Drizzle with olive oil or spray generously with cooking spray.

Bake for 20-25 minutes, or until internal temperature reaches 165°F and coating is golden brown and crispy. For extra crispiness, flip chicken halfway through cooking and spray with additional oil.

Let chicken rest on baking sheet for 5 minutes before serving.