Begin by placing the boneless, skinless chicken breasts in a resealable bag or shallow dish. Pour in enough dill pickle juice to fully submerge the chicken, then seal or cover tightly. Refrigerate for 30 minutes to 2 hours.

While the chicken is marinating, set up your breading stations. In the first shallow dish, combine all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper.

In a second dish, whisk two large eggs until well blended. Finally, mix seasoned breadcrumbs with grated Parmesan cheese in a third dish.

Once the marinating time is complete, remove the chicken from the brine and gently pat it dry with paper towels. Dredge the chicken in the flour mixture, dip it into the eggs, and then coat it with the breadcrumb mixture.

In a large skillet, heat enough cooking oil over medium-high heat until it reaches approximately 350°F. Fry the coated chicken breasts for 5-7 minutes on each side until golden-brown and reaching an internal temperature of 165°F.

Transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for about 3-5 minutes before serving.