Marinate chicken in pickle juice for at least 1 hour or up to 8 hours in the refrigerator.

Preheat oven to 425°F (220°C) and line a baking sheet with parchment or place a wire rack on top.

Set up breading station with flour in one bowl, whisked eggs and water in another, and breadcrumbs mixed with parmesan and spices in a third.

Remove chicken from brine, pat dry, and coat lightly in flour.

Dip chicken into egg mixture, then press into parmesan breadcrumb mixture to coat well.

Place coated chicken on prepared baking sheet and lightly spray tops with oil.

Bake 22–28 minutes until golden brown and internal temperature reaches 165°F (74°C).

Rest 5 minutes before serving. Garnish with fresh dill if desired.