Place chicken in a shallow bowl and cover with the pickle brine. Cover and marinade for 8 hours in the fridge. Drain chicken and pat completely dry with paper towels. Discard the marinade.
In a medium bowl, beat together the eggs, salt and pepper to taste. In a shallow bowl combine the bread crumbs. Working with one piece at a time, dip the chicken in the egg mixture, then into the bread crumbs. Shake off any excess and place on a work surface.
Brining chicken in pickle juice helps to tenderise it and adds a delicious flavour.
Preheat oven to 220°C. Line a baking sheet with baking paper. Place the chicken onto the prepared baking sheet and spray the top generously with the olive/cooking spray. Bake in oven until golden (8 to 10 minutes). Turn and bake until the other side is also golden.
Enjoy with a dip sauce of your choice and a side of pickles!
