Marinate the chicken: In a large bowl, combine the chicken breasts and dill pickle juice. Make sure the chicken is fully submerged and let it marinate in the refrigerator for at least 30 minutes.

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

Heat the oil: In a large skillet, pour enough oil to cover the bottom, heating it over medium heat.

Bread the chicken: Remove each chicken breast from the marinade, shaking off any excess juice. Dredge it in the seasoned flour, dip it in the egg mixture, and then coat it in the breadcrumb-Parmesan mixture.

Fry the chicken: Carefully place the breaded chicken breasts in the hot oil. Fry them for about 5-7 minutes on each side until they develop a golden brown color and reach an internal temperature of 165°F (75°C). Avoid overcrowding the pan for even cooking.

Drain excess oil: Once cooked, transfer the chicken to a plate lined with paper towels to soak up excess oil.

Rest the chicken: Allow the chicken to rest for 5-10 minutes to retain its juices and ensure tenderness.

Enjoy your crispy chicken immediately, or let it cool before storing it in an airtight container for future meals.