In a large bowl or resealable plastic bag, add the chicken, pickle juice, brown sugar, and two teaspoons kosher salt. Marinade for 1 to 24 hours in the fridge.

When ready to cook, preheat oven to 425°F. Pour Panko bread crumbs onto a baking sheet in an even layer. Bake for 5-7 minutes or until bread crumbs are golden brown. Remove from oven and place in a shallow bowl. Line baking sheet with parchment paper.

In a shallow bowl, mix together the flour, one teaspoon salt, garlic powder, and chili powder.

In another shallow bowl, add the eggs with 2 tablespoons of water and whisk.

Take chicken out of the marinade, coat in the flour mixture, then dip in the egg mixture, then coat in the breadcrumbs. Place on baking sheet. Bake for 18-25 minutes or until chicken is done and has reached 165°F. Serve chicken immediately with extra pickles.