Directions

• Place chicken breasts on a cutting board; cover with plastic wrap. Pound with a meat mallet or rolling pin to 1/2-in. thickness. Place in a shallow dish with the pickle juice. Cover; refrigerate 4-6 hours. Discard excess pickle juice.
• In another shallow bowl, whisk together flour, garlic powder, onion powder, paprika, salt, pepper and cayenne pepper, if using. Dredge chicken breasts in the flour mixture, evenly coating all sides, shaking off any excess.
• Heat olive oil and butter in a large skillet over medium heat. Add chicken; cook 5-7 minutes per side or until crust is golden brown and the internal temperature reaches 165°. Let rest 5-10 minutes before serving.