Slice the chicken breasts in half horizontally and pound them to 1/2 inch thickness for even cooking.

In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and dried dill.

In another bowl, whisk together the eggs and milk until well-blended.

Place the panko breadcrumbs in a separate dish.

Dredge each chicken piece in the flour mixture, dip it into the egg wash, and then coat with panko.

Heat vegetable oil in a skillet over medium-high heat and fry the chicken for 4–5 minutes on each side until golden brown.

In a bowl, mix together mayonnaise, fresh dill, and lemon juice until well combined.

Lightly toast the brioche buns in the skillet or oven until golden brown.

Spread dill mayo on the toasted buns and layer in the fried chicken, followed by shredded lettuce and pickle slices.