Place chicken breasts in a large bowl or resealable bag and add dill pickle juice. Make sure chicken is completely submerged. Refrigerate for at least 30 minutes, up to 4 hours.

Set up three shallow bowls for breading. In the first bowl, combine flour, garlic powder, salt, and pepper. In the second bowl, beat the eggs until combined. In the third bowl, mix breadcrumbs with Parmesan cheese, onion powder, and paprika.

Heat about 1/4 inch of oil in a large skillet over medium heat until it reaches frying temperature. Test by dropping in a breadcrumb - it should sizzle immediately.

Remove chicken from marinade and shake off excess pickle juice. Pat lightly with paper towels. Working with one breast at a time, dredge in seasoned flour, dip in beaten eggs, then coat thoroughly with breadcrumb-Parmesan mixture, pressing gently to adhere.

Carefully place breaded chicken in hot oil without crowding the pan. Fry for 5-7 minutes on the first side without moving. Flip and cook for another 5-7 minutes until golden brown and internal temperature reaches 165°F.

Transfer cooked chicken to a plate lined with paper towels to drain excess oil. Let rest for 5-10 minutes before serving.