Begin by placing your boneless, skinless chicken breasts in a dish or resealable bag. Pour in enough dill pickle juice to fully submerge the chicken, refrigerate for 30 minutes to 2 hours.

Set up your breading station with three shallow dishes: Mix flour with garlic powder, onion powder, paprika, salt, and pepper in the first; whisk eggs in the second; mix breadcrumbs with Parmesan in the third.

After marinating, remove chicken and pat it dry. Dredge each breast in the flour, dip in egg, and coat in the breadcrumb-Parmesan mixture, pressing gently to adhere.

Heat oil in a large skillet over medium-high heat. Fry chicken for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F.

Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest for 5-10 minutes before serving.