Marinate the chicken by placing it in a large bowl with dill pickle juice. Let it soak for at least 30 minutes in the refrigerator to infuse juicy flavor.

Set up a three-bowl breading station: fill one bowl with seasoned flour, whisk the eggs in the second bowl, and mix breadcrumbs with grated Parmesan cheese in the third bowl for extra crunch.

Heat enough oil in a large skillet over medium heat to cover the bottom. It’s ready when a breadcrumb sizzles upon contact, around 350°F.

Dredge the soaked chicken by shaking off excess juice, coating it in seasoned flour first, then dipping it in the egg mixture, followed by the breadcrumb-Parmesan mixture for that crispy exterior.

Fry the breaded chicken breasts carefully in the hot oil. Cook for about 5-7 minutes per side or until beautifully golden brown and ensure it reaches an internal temperature of 165°F (75°C).

Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil, keeping it crispy and delicious.

Rest the chicken for 5-10 minutes to let the juices redistribute, ensuring every bite is tender and moist.

Serve immediately for the best flavor, or let cool before storing in an airtight container for future meals to enjoy later!