Place the chicken breasts in a large bowl and pour the dill pickle juice over them, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 30 minutes.

Prepare a breading station with three bowls. In the first bowl, combine flour with salt, pepper, and garlic powder. In the second bowl, whisk the eggs. In the third bowl, mix breadcrumbs and grated Parmesan cheese.

Heat enough cooking oil in a large skillet over medium heat to cover the bottom. The oil is ready when a breadcrumb sizzles on contact.

Remove each chicken breast from the marinade, letting excess liquid drip off. Dredge in the seasoned flour, then dip into the eggs, and finally coat evenly with the breadcrumb-Parmesan mixture.

Carefully place the breaded chicken into the hot oil. Fry for 5–7 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (75°C).

Transfer the cooked chicken to a paper towel–lined plate to drain excess oil.

Let the chicken rest for 5–10 minutes before serving to retain moisture.

Serve immediately, or allow to cool completely before storing in an airtight container.