If chicken breasts are thick, pound them to an even ¾-inch thickness using a meat mallet for uniform cooking.

In a large bowl, combine the chicken breasts and dill pickle juice. Ensure the chicken is fully submerged and allow it to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

Set up a three-bowl breading station. In the first bowl, place the flour seasoned with salt, pepper, and garlic powder. In the second bowl, whisk together the eggs. In the third bowl, mix the breadcrumbs and grated Parmesan cheese.

In a large skillet, heat about ½ cup of cooking oil over medium heat until it reaches 350°F. Test the temperature by dropping in a breadcrumb; it should sizzle immediately and turn golden within 30 seconds.

Remove each chicken breast from the marinade, shaking off any excess juice. Dredge it in the seasoned flour first, then dip it into the egg mixture, and finally coat it thoroughly with the breadcrumb-Parmesan mixture, pressing to adhere.

Carefully place 2 breaded chicken breasts at a time into the hot oil. Fry them for about 5-7 minutes per side or until they turn golden brown and reach an internal temperature of 165°F in the thickest part. If chicken browns too quickly, reduce heat to medium-low.

Once cooked, transfer the chicken to a plate lined with paper towels to absorb the excess oil.

Allow the chicken to rest for 5-10 minutes before serving. This helps retain its juices and ensures the meat remains tender.

Serve immediately for the crispiest results, or let cool completely before storing in an airtight container for up to 3-4 days in the refrigerator.