Place the chicken breasts in a bowl or zip-lock bag and pour the dill pickle juice over them. Cover and refrigerate for at least 60 minutes, up to 2 hours.

Set up three shallow dishes: (1) combine the flour, garlic powder, onion powder, paprika, salt, and pepper; (2) add the whisked eggs; (3) mix the seasoned breadcrumbs and freshly grated Parmesan together until evenly blended.

Remove the chicken from the marinade and pat each piece completely dry with paper towels.

Dredge each chicken breast in the seasoned flour and shake off any excess. Dip in the egg and let the extra drip off. Press firmly into the breadcrumb-Parmesan mixture on all sides.

Heat the cooking oil in a large skillet over medium-high heat until shimmering. Carefully add the coated chicken and fry for 5 to 7 minutes per side until deep golden brown and the internal temperature reaches 165 degrees F.

Transfer to a wire rack over a baking sheet. Let rest for 3 to 5 minutes before slicing. Finish with a squeeze of fresh lemon juice if desired.