Begin by pounding the boneless skinless chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Transfer the chicken into a shallow dish and pour enough dill pickle juice over the chicken to completely submerge it. Cover and refrigerate for 4 to 6 hours.

Gather a mixing bowl and whisk together the all-purpose flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper until well blended.

After marinating, drain the pickle juice and dredge each chicken breast thoroughly in the flour mixture, ensuring even coating.

Preheat a skillet over medium heat with olive oil and unsalted butter. Cook the dredged chicken for 5 to 7 minutes on each side until golden brown and the internal temperature reaches 165°F.

Let the chicken rest on paper towels for 5 to 10 minutes before serving.