Place the chicken in a shallow bowl and cover with dill pickle juice. Cover the bowl and marinate it in the fridge for 8 hours.

After marinating, drain the chicken and pat it dry with paper towels. Discard the pickle juice marinade.

In a medium bowl, beat together the eggs, salt, and black pepper to taste.

In another shallow bowl, mix the seasoned and panko breadcrumbs together.

For each piece of chicken, dip it in the egg mixture, then coat it in the breadcrumb mixture. Gently press the breadcrumbs onto the chicken and shake off any excess.

Generously spray both sides of the chicken with olive oil.

For oven instructions: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the chicken on the prepared baking sheet, spray the top generously with olive oil, and bake until golden (about 8-10 minutes). Turn the chicken and bake for an additional 6 minutes.

For air fryer instructions: Preheat the air fryer to 400°F. Arrange the chicken in a single layer in the basket and cook for 10-12 minutes, flipping halfway through.

Serve immediately with your favorite dipping sauce.