1. 1. Pat chicken breasts dry with paper towels. Place each between two pieces of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin.

2. 2. In a shallow dish, whisk together dill pickle juice, milk, salt, and black pepper.

3. 3. Add pounded chicken to the marinade, ensuring all pieces are submerged. Cover and refrigerate for at least 30 minutes (up to 2 hours).

4. 4. While chicken marinates, set up breading stations: In one shallow dish, place flour. In a second shallow dish, combine panko, Parmesan, garlic powder, onion powder, dried dill, and paprika.

5. 5. Remove chicken from marinade, letting excess drip off. Dredge in flour, shaking off excess. Dip back into the wet marinade briefly, then transfer to the panko mixture, pressing firmly to coat both sides. Repeat for all pieces.

6. 6. Heat about 1 inch of oil in a large heavy-bottomed skillet over medium-high heat to 350-375°F (175-190°C).

7. 7. Fry 1-2 chicken breasts at a time (do not overcrowd) for 4-6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).

8. 8. Transfer to a wire rack set over a baking sheet to drain. Lightly sprinkle with extra salt if desired. Let rest a few minutes before serving.