In a medium bowl, mix 1 cup of dill pickle juice with 1 cup of buttermilk, then season generously with salt and pepper. Submerge the boneless, skinless chicken breasts in the mixture, ensuring they're fully coated. Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, and paprika. Mix thoroughly. Optionally, lightly toast the panko in a skillet for 2-3 minutes until golden brown.

Remove the marinated chicken from the brine and let excess liquid drip off. Dredge each chicken breast in the breadcrumb mixture, pressing firmly to ensure the coating adheres well.

In a large skillet, heat olive oil or melted butter over medium-high heat. Add the coated chicken breasts and cook for about 3-4 minutes on each side until golden brown.

Transfer the browned chicken to the prepared baking sheet and bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).

Once cooked, let the chicken rest for a few minutes. Drizzle with extra olive oil or melted butter, and sprinkle with fresh chopped dill before serving.