Set the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken with a meat mallet or rolling pin to 1/2-inch thickness.

Place the chicken into a shallow dish and cover them with the pickle brine. Cover and marinate them in the refrigerator for four to six hours.

In another shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, pepper and cayenne pepper (if using). Drain the chicken and discard the brine. Dredge the chicken in the flour mixture, evenly coating all sides. Shake off any excess.

Heat the olive oil and butter in a large skillet over medium heat. Add the chicken and cook for five to seven minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F. Let the chicken rest for 5 to 10 minutes before serving it.