Make brine by heating 1 quart of water, 1/2 cup kosher salt, brown sugar and 3 tablespoons dill together in a pan over medium heat. Heat just until salt and sugar dissolve. Remove from heat, pour in remaining quart of cool water. Allow to come to room temperature.

Put chicken drumsticks and thighs in a gallon size resealable plastic bag. Place bag into a large bowl. Pour cooled brine over the chicken. Seal bag and refrigerate for no less than two hours but more than four hours. You can also do this step in a non-reactive bowl.

When ready to make the chicken, preheat the oven to 375 degrees. Pour avocado oil into a 1 inch rimmed baking sheet. Cook in the oven for 10 minutes. Remove.

While waiting for pan to heat, place flour in a resealable plastic bag. Whisk together eggs and milk in a bowl. Combine panko, remaining teaspoon dill and salt together on a plate.

Rinse chicken and pat dry. Place chicken into the flour. Shake to coat. Dip each piece into the egg mixture. Dredge into the bread crumbs and coat completely. Place coated chicken onto the heated baking sheet. Cook in preheated oven for 20 minutes. Turn and cook for another 15 - 20 minutes or until golden brown and cooked through. A meat thermometer inserted should register 165 degrees. Transfer to a serving platter and serve hot.