Place chicken breasts in a zip-top bag or shallow bowl. Pour in the dill pickle juice, seal, and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.

Preheat oven to 400°F (200°C). Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs, Parmesan cheese, garlic powder, and dried dill combined.

Remove chicken from brine and pat completely dry with paper towels. Dredge each breast in flour shaking off excess, dip in egg, then press firmly into the breadcrumb-Parmesan mixture to coat evenly on all sides.

Place breaded chicken on a wire rack set over a baking sheet. Bake for 20 to 25 minutes or until internal temperature reaches 165°F. For air fryer: cook at 375°F for 15 minutes, flipping once halfway through.

While the chicken bakes, stir together mayonnaise, sour cream, chopped pickles, lemon juice, and a pinch of dill in a small bowl. Taste and adjust salt as needed. Add a splash of pickle juice for extra tang.

Let chicken rest 5 minutes before serving. Drizzle creamy dill sauce over each piece, top with extra chopped pickles and fresh dill, and serve immediately.