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Preheat the oven to 250 degrees F. Line a baking sheet with a wire rack. Season the chicken lightly with salt and pepper. Bring a large saucepan of salted water to a boil.
Grind the bread in a food processor to make coarse crumbs. Transfer to a shallow dish and add 2 teaspoons paprika, 1 teaspoon dried dill and a few grinds of pepper; stir to combine. Beat the eggs and 1 tablespoon water in another shallow dish. Spread the flour in a third dish. Coat the chicken in the flour, then the eggs, then the breadcrumbs, patting on the crumbs to adhere.
Heat ½ inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the chicken until browned, 2 minutes per side. Transfer to the baking sheet; keep warm in the oven.
Add the noodles to the boiling water; cook as the label directs. Reserve 2 tablespoons cooking water, then drain. Melt 1 tablespoon butter in the same saucepan over medium-low heat. Stir in the remaining ½ teaspoon paprika. Stir in the noodles and reserved cooking water. Remove from the heat; stir in the sour cream.
Heat the cabbage with the remaining 1 tablespoon butter and ½ teaspoon dill in a saucepan over low heat to melt the butter. Divide the chicken, noodles and cabbage among plates.