Marinate the chicken by placing the boneless, skinless chicken breasts in a bowl and covering them with dill pickle juice. Let it sit in the refrigerator for at least 30 minutes.

Set up a breading station with three bowls: one for seasoned flour, one for whisked eggs, and one for breadcrumbs mixed with grated Parmesan cheese.

Heat cooking oil in a large skillet over medium heat until it reaches around 350°F (175°C).

Coat each marinated chicken piece first in seasoned flour, then in the whisked eggs, and finally in the breadcrumb and Parmesan mixture.

Fry the chicken in the hot oil for about 5–7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).

Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Let the chicken rest for 5-10 minutes to lock in moisture.

Serve hot with your favorite sides or store leftovers in an airtight container.