Begin by placing your boneless, skinless chicken breasts in a shallow dish or zip-top bag. Pour in enough dill pickle juice to thoroughly coat the chicken, ensuring every piece is submerged. Seal or cover the dish and refrigerate for 30 minutes to 2 hours.

While the chicken marinates, set up three shallow dishes for breading. In the first dish, combine all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk together large eggs until well blended. The third dish should hold a mixture of seasoned breadcrumbs and grated Parmesan cheese.

Once the chicken has marinated, remove it from the dill pickle juice and gently pat dry using paper towels. Start the breading process by dredging each chicken breast in the flour mixture, shaking off any excess. Next, dip the chicken into the whisked eggs, allowing any excess to drip off. Finally, coat the chicken thoroughly with the breadcrumb and Parmesan mixture, pressing gently to help it adhere.

In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat until shimmering, approximately 350°F. Carefully add the breaded chicken breasts to the hot oil, ensuring not to crowd the pan. Fry the chicken for 5-7 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F.

Once cooked, use tongs to transfer the chicken to a wire rack set over a baking sheet. Let the chicken rest for a few minutes before serving.