Start by placing the chicken breasts in a large dish or resealable bag. Pour in the dill pickle juice, fully submerging the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, up to 2 hours.

While the chicken marinates, prepare your breading stations: In one dish, add flour seasoned with salt and pepper; in a second dish, whisk together eggs; in a third dish, combine breadcrumbs with Parmesan cheese.

Once the chicken has marinated, remove it from the pickle juice and pat it dry. Dredge each chicken breast in the flour mixture, dip it in the egg wash, and finally coat with the breadcrumb-Parmesan mixture.

In a large skillet, heat oil over medium-high heat until it reaches around 350°F. Add the breaded chicken breasts and fry for 5-7 minutes on each side, or until golden brown and cooked through.

Transfer the cooked chicken to a wire rack to drain excess oil and allow it to rest for 3-5 minutes. Serve hot and enjoy!