Begin by placing your boneless, skinless chicken breasts in a shallow dish or a zip-top bag. Pour in enough dill pickle juice to fully submerge the chicken, ensuring maximum flavor infusion. Cover the dish or seal the bag tightly, then refrigerate for 30 minutes to 2 hours.

While the chicken marinates, set up your breading station with three shallow dishes. In the first dish, add all-purpose flour mixed with garlic powder, onion powder, paprika, salt, and pepper for an extra kick. In the second dish, whisk a couple of large eggs until fully blended. Lastly, combine seasoned breadcrumbs and grated Parmesan cheese in the third dish for a crunchy coating.

After marinating, remove the chicken from the pickle juice and pat it dry with paper towels to ensure the coating adheres better. First, dredge each piece in the seasoned flour mixture, making sure it’s fully coated. Next, dip it into the whisked eggs, letting any excess drip off, before finally coating with the breadcrumb and Parmesan mixture, pressing gently to ensure even coverage.

In a large skillet, heat about half an inch of high-temperature cooking oil such as vegetable or canola over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken pieces without overcrowding the pan. Fry each cutlet for about 5–7 minutes per side until they are golden brown and reach an internal temperature of 165°F.

After frying, transfer the crispy dill pickle Parmesan chicken to a wire rack set over a baking sheet to drain any excess oil. Allow the chicken to rest for a few minutes before serving hot.