Place chicken breasts in a shallow dish or zip-top bag. Cover with dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.
Set up three shallow dishes: flour mixed with garlic powder, onion powder, paprika, salt & pepper; whisked eggs; and Parmesan mixed with breadcrumbs.
Remove chicken from brine and pat dry. Dredge each piece in flour, dip in egg, then press into breadcrumb-Parmesan mixture until coated.
Heat ½ inch of oil in a large skillet over medium-high. Fry chicken 5–7 minutes per side, until golden brown and cooked through (165°F internal temp).
Transfer to a wire rack to drain excess oil. Rest a few minutes before serving hot.
