Place chicken breasts in a large bowl and cover with dill pickle juice. Ensure each piece is fully submerged, cover, and refrigerate for at least 30 minutes or up to 2 hours for best results.

Set up three shallow bowls for breading. First bowl: combine flour with 1/2 teaspoon each of salt, pepper, and garlic powder. Second bowl: whisk eggs until smooth. Third bowl: mix breadcrumbs with Parmesan cheese, onion powder, and paprika.

Heat about 1/4 inch of oil (approximately 1/2 to 3/4 cup depending on pan size) in a large skillet over medium heat to 350 to 375 degrees F. Test temperature by dropping a pinch of breadcrumbs into the oil. It should sizzle immediately.

Remove each chicken breast from marinade, letting excess juice drip off. Coat thoroughly in flour mixture, dip into beaten eggs, then press firmly into breadcrumb mixture, coating all sides and pressing so crumbs adhere.

Carefully place breaded chicken into hot oil using tongs, working in batches if needed. Fry for 5 to 7 minutes per side until golden brown and internal temperature reaches 165 degrees F.

Transfer cooked chicken to a plate lined with paper towels and let rest for 5 minutes before serving.