Place chicken breasts in a shallow dish or zip-top bag. Pour dill pickle juice over the chicken, ensuring it is fully covered. Marinate in the refrigerator for 30 minutes to 2 hours.
Prepare three shallow bowls:
Bowl 1: Flour mixed with garlic powder, onion powder, paprika, salt, and pepper
Bowl 2: Whisked eggs
Bowl 3: Breadcrumbs mixed with grated Parmesan cheese
Remove chicken from marinade and pat dry with paper towels.
Dredge each chicken breast in the flour mixture, then dip into the eggs, and finally coat in the breadcrumb-Parmesan mixture, pressing gently to adhere.
Heat about ½ inch of oil in a large skillet over medium-high heat.
Fry chicken for 5–7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C).
Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Let rest for a few minutes, then serve hot.