Start by placing the chicken breasts into a shallow dish or a large zip-top bag. Cover them completely with the dill pickle juice and refrigerate to marinate for at least 30 minutes, ideally for 2 hours for the best flavor.
Set up a breading station with three separate shallow dishes. In the first, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Fill the second dish with the whisked eggs. For the third dish, mix the seasoned breadcrumbs and grated Parmesan cheese.
Take the chicken from the brine and pat it thoroughly dry with paper towels. Coat each breast first in the seasoned flour, then dip it in the egg wash, and finally press it firmly into the Parmesan-breadcrumb mixture to ensure a full, even coating.
Heat about a half-inch of cooking oil in a large skillet over medium-high heat until shimmering. Carefully lay the coated chicken in the pan, avoiding overcrowding, and fry for 5-7 minutes per side until golden brown and cooked to an internal temperature of 165°F.
Move the cooked chicken to a wire rack positioned over a baking sheet to drain excess oil. Let it rest for a few minutes before you serve it.
