Slice two large chicken breasts in half lengthwise so that you have four equal 1-inch thick pieces. Alternatively, you can cut the chicken breast into 1-inch cubes or strips.

Place the prepared chicken in a resealable plastic bag or large glass bowl along with pickle juice. Let this marinade for at least 4 hours in the refrigerator before removing it from the bag and discarding the marinade. For best results, marinate overnight or for up to 36 hours.

Remove the chicken from the brine and pat dry with paper towels. No need to rinse with water.

Coat the chicken fully in Mayo/mustard mixture using your hands or a food-basting brush.

In a separate bowl or shallow dish, combine the Panko with Parmesan cheese, garlic powder, paprika, salt, and pepper until well blended. Dip each piece of mayo-coated chicken into the breadcrumbs mixture until evenly coated on both sides.

Place each piece in an air fryer preheated to 390°F (195°C) for 12-14 minutes, flipping each piece halfway on the other side, or until cooked through (the internal temperature should reach 165°F/74°C). Serve hot with your favorite side dishes!