Start by placing the boneless, skinless chicken breasts in a shallow dish or zip-top bag. Pour in enough dill pickle juice to fully cover the chicken. Seal the bag or cover the dish, and let it marinate in the fridge for 30 minutes to 2 hours.

While the chicken is marinating, set up your breading station with three shallow dishes. In the first dish, combine all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk the eggs until fluffy. Finally, mix your seasoned breadcrumbs with grated Parmesan cheese in the third dish.

Once marinated, take the chicken breasts out and pat them dry with paper towels. Dredge each piece in the seasoned flour, making sure to coat all sides. Next, dip the flour-coated chicken into the egg mixture, and then coat it thoroughly with the breadcrumb-Parmesan blend.

In a large skillet, pour in about ½ inch of cooking oil and heat it over medium-high heat. Aim for around 350°F. A good trick is to drop a small piece of bread in the oil; if it sizzles, you’re ready to fry.

Gently place the breaded chicken breasts in the hot oil, fry for about 5–7 minutes on each side, or until the chicken turns a deep golden brown and reaches an internal temperature of 165°F.

Once fried, transfer the crispy chicken to a wire rack set over a baking sheet to drain off any excess oil. Let the chicken rest for about 3–5 minutes.