Place the chicken breasts in a shallow dish or a zip-top bag, then cover them with dill pickle juice. Marinate in the fridge for 30 minutes to 2 hours.

Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; the second with the whisked eggs; and the third with a mixture of Parmesan and seasoned breadcrumbs.

Remove the chicken from the brine and pat it dry with paper towels.

Dredge each piece in the flour mixture, dip it in the egg, and then press it into the breadcrumb-Parmesan mixture until fully coated.

Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat.

Fry the chicken for 5–7 minutes on each side, until golden brown and cooked through (the internal temperature should reach 165°F).

Transfer the fried chicken to a wire rack to drain excess oil. Let it rest for a few minutes before serving hot.