For the chicken, trim breast of any fat. Place in a large ziplock with buttermilk and hot sauce: marinade 4-8 hours.
Meanwhile, make your breading. Place crumbs and cheese in a blender or food processor and pulse until well blended. Stir in seasonings and place in shallow bowl or plate.
Grease a baking rack set over a large tray or a broiler rack/pan. Preheat oven to 350 degrees.
Remove chicken breast from buttermilk marinade and firmly press (1 chicken breast at a time) into breading mixture, turning and pressing firmly on the other side so that the entire chicken breast is well coated and slightly flattened; place on prepared baking rack. Repeat with remaining chicken. Bake for 30-45 minutes, depending on thickness of your chicken breast. Remove from oven and serve with dill sauce.
Sauce:
In a small saucepan, melt butter over medium heat. Stir in flour until mixture begins to brown and smells slightly nutty. Whisk in chicken broth and milk; stir until mixture comes to a boil; remove from heat. Add seasonings and pickle juice; stir in sour cream. Serve warm with chicken
Recipe by brown eyes + blue at https://www.browneyesplusblue.com/creamy-chicken-with-dill-gravy/