In a bowl, combine the boneless, skinless chicken breasts with dill pickle juice, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 30 minutes.

Set up a three-bowl breading station. In the first bowl, mix all-purpose flour with garlic powder, salt, and pepper. In the second bowl, whisk eggs. In the third bowl, combine breadcrumbs and Parmesan.

In a large skillet, pour in enough vegetable oil to cover the bottom, about half an inch deep. Heat over medium heat until shimmering, about 5-7 minutes.

Remove the marinated chicken from the fridge and shake off excess pickle juice. Dredge each piece in flour, dip into eggs, then press into the breadcrumb mixture.

Carefully fry the breaded chicken for 5-7 minutes on each side until golden brown and crispy. Ensure it reaches an internal temperature of 165°F (75°C).

Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.

Let the chicken rest for 5-10 minutes before serving to redistribute juices.

Serve warm, potentially with a side of coleslaw or fries.