1. Place the chicken breasts in a bowl or zip-top bag. Mix dill pickle juice and buttermilk and pour over the chicken. Marinate in the fridge for at least 1 hour, ideally 4–6 hours.

2. In a shallow bowl, combine flour, panko, parmesan, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the eggs.

3. Remove chicken from marinade and pat dry. Dip each piece in egg, then coat with breadcrumb mixture, pressing to adhere.

4. Heat 1/2 inch oil in a skillet over medium-high. Fry chicken for 4–5 minutes per side until golden and cooked through (165°F internal temp). Drain on a wire rack or paper towels.

5. Serve hot with mashed potatoes, coleslaw, or in sandwiches. Reheat leftovers in the oven or air fryer.