Place the trimmed chicken breasts in a shallow dish or zip-top bag. Pour over 1 cup dill pickle juice and refrigerate for at least 1 hour (up to 4 hours).

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper. Stir well.

Set up a breading station: Place 1/4 cup flour in one shallow dish, the 2 beaten eggs in a second, and the breadcrumb-Parmesan mix in a third.

Remove chicken from the brine, pat very dry with paper towels, and lightly coat each breast with flour, shaking off excess.

Dip the floured breast into the beaten eggs, letting excess drip off, then press into the breadcrumb mixture until evenly coated. Repeat for all breasts.

Arrange the coated breasts on the prepared sheet (leave space between pieces). Bake for 25–30 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part and the coating is golden and crisp.

Let the chicken rest for 5 minutes before slicing to keep it juicy.