Place the chicken breasts in a shallow dish or zip-top bag. Cover them in dill pickle juice and let marinate in the fridge for 30 minutes to 2 hours.

While your chicken is marinating, set up three shallow dishes. In the first dish, mix the flour with garlic powder, onion powder, paprika, salt, and pepper. The second dish will contain the whisked eggs, and in the last one, combine the Parmesan with the seasoned breadcrumbs.

After marinating, take the chicken out and pat it dry. Dredge each piece in the flour mixture, then dip it in the egg, and finally press it into the breadcrumb-Parmesan mixture until well coated.

Heat about half an inch of cooking oil in a large skillet over medium-high heat. Fry the chicken for about 5–7 minutes per side, or until golden brown and fully cooked (an internal temperature of 165°F).

Once cooked, transfer the chicken to a wire rack to drain excess oil. Let it rest for a few minutes before serving hot.