Begin by placing your boneless, skinless chicken breasts in a large mixing bowl. Pour in the dill pickle juice, ensuring the chicken is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

While the chicken is marinating, set up your breading station with seasoned flour, whisked eggs, and a mixture of breadcrumbs and Parmesan cheese.

In a large skillet, pour enough cooking oil to cover the bottom, approximately 1/4 inch deep, and heat it over medium heat. To check if the oil is ready, drop in a pinch of breadcrumbs.

Once marinated, remove the chicken and dredge it in the seasoned flour followed by the egg wash, then coat with the breadcrumb and Parmesan mixture.

Carefully place the coated chicken pieces into the hot oil, cooking each side for about 5-7 minutes until golden brown and the internal temperature reaches 165°F.

After cooking, transfer the chicken to a paper towel-lined plate to drain excess oil.

Let your freshly cooked chicken rest for about 5-10 minutes before serving to retain juiciness.

Serve the Crispy Dill Pickle Parmesan Chicken immediately with your favorite sides.