In a large bowl, combine the boneless, skinless chicken breasts with dill pickle juice. Allow to marinate for at least 30 minutes.

Set up your breading station with three shallow bowls: flour with seasoning, whisked eggs, and breadcrumb-Parmesan mixture.

Heat about 1/4 inch of cooking oil in a skillet over medium heat. Test with a breadcrumb for readiness.

Remove marinated chicken from pickle juice and coat in flour, dip in eggs, then press into the breadcrumb mixture.

Fry each piece of chicken for 5-7 minutes per side until golden brown and cooked through, ensuring internal temp reaches 165°F.

Drain fried chicken on a paper towel-lined plate to remove excess oil.

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

Serve immediately with your favorite sides or cool for storage in an airtight container.