Start by placing your boneless, skinless chicken breasts in a shallow dish or a zip-top bag. Pour in enough dill pickle juice to cover the chicken completely. Seal the bag or cover the dish, then refrigerate for 30 minutes to 2 hours.

While the chicken is marinating, set up your breading station with three shallow dishes: one for all-purpose flour seasoned with salt, pepper, garlic powder, onion powder, and paprika; the second for whisked large eggs; and the third for mixing seasoned breadcrumbs with grated Parmesan cheese.

Remove the marinated chicken from the refrigerator and gently pat each piece dry with paper towels. Dredge the chicken in the seasoned flour, shake off the excess, then dip it into the whisked eggs. Finally, press each piece into the breadcrumb-Parmesan mixture.

Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Once the oil shimmers, add the coated chicken pieces. Fry them for approximately 5–7 minutes on each side, or until they reach a rich golden-brown color and an internal temperature of 165°F.

Once the chicken is crispy and cooked through, use tongs to transfer the pieces to a wire rack over a baking sheet to drain excess oil. Let the chicken rest for a few minutes before serving hot.