Preheat your oven to 400°F (200°C) and grease a baking sheet with cooking spray or olive oil.

Combine finely chopped dill pickles with dill pickle juice in a mixing bowl and let it sit for about 5 minutes.

In another bowl, crack the eggs and beat them until blended, then add the pickle mixture and stir.

In a third bowl, mix panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper until evenly distributed.

Dip each chicken breast into the egg mixture, then coat with the breadcrumb mixture, pressing down to ensure an even layer.

Place the coated chicken breasts on the baking sheet, lightly spray the tops with cooking spray or drizzle with olive oil.

Bake for 25-30 minutes until the internal temperature reaches 165°F (75°C) and the coating is golden brown.

Let the chicken rest for a few minutes before serving.