Start by placing the chicken breasts in a large bowl, then pour in dill pickle juice until the chicken is fully submerged. Cover the bowl and refrigerate for at least 30 minutes.

While the chicken marinates, set up your three-bowl assembly line for breading. Combine flour with garlic powder, onion powder, and paprika in the first bowl. Whisk eggs in the second bowl. Mix breadcrumbs with Parmesan in the third bowl.

In a skillet, pour enough oil to cover the bottom and heat it over medium heat until shimmering, about 3-5 minutes.

Once marinated, dredge each chicken breast in the seasoned flour, dip into the beaten eggs, and roll in the breadcrumb mixture.

Carefully add the coated chicken to the hot oil, frying for about 5-7 minutes on each side until golden brown and reaching an internal temperature of 165°F (75°C).

Transfer the cooked chicken to a paper towel-lined plate to drain excess oil and let it rest for 5-10 minutes.

Serve hot, alongside coleslaw or a green salad. Store leftovers in an airtight container in the fridge for up to 3 days.