Begin by placing your boneless, skinless chicken breasts in a large dish or resealable bag. Pour dill pickle juice over them until well coated. Seal and refrigerate for 30 minutes to 2 hours.

While the chicken marinates, set up your breading stations with three shallow dishes: all-purpose flour mixed with seasonings, whisked eggs, and a blend of seasoned breadcrumbs and Parmesan.

Once marinated, remove the chicken and pat dry. Dredge each piece in the flour mixture, dip into egg, then press into the breadcrumb mixture.

In a skillet, heat oil over medium-high heat. Fry the breaded chicken for 5-7 minutes on each side or until golden brown and cooked through.

Transfer the chicken to a wire rack set on a baking sheet to drain excess oil and let it rest for 3-5 minutes before serving.