Place chicken breasts in a large bowl or resealable bag and pour pickle juice over them, ensuring each piece is fully submerged. Cover and refrigerate for at least 30 minutes, up to 2 hours for best results.

Set up three shallow bowls for breading station. In first bowl, combine flour with salt, pepper, and garlic powder. In second bowl, whisk eggs until smooth. In third bowl, mix breadcrumbs and grated Parmesan cheese.

Heat about 1/4 inch of oil in a large skillet over medium heat. Test temperature by dropping in a breadcrumb - it should sizzle immediately without burning.

Remove each chicken breast from marinade and pat lightly with paper towels. Dredge in seasoned flour, shaking off excess, then dip in beaten eggs, and finally press firmly into breadcrumb mixture on both sides.

Carefully place breaded chicken in hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes per side until coating is deep 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 to allow juices to redistribute.