Begin by slicing the chicken breasts in half horizontally, then pound each piece to about 1/2 inch thickness for even cooking.

In a shallow dish, mix together the all-purpose flour, salt, black pepper, garlic powder, onion powder, and dried dill until well combined.

In a separate bowl, whisk together the eggs and milk until the mixture is smooth and well-combined.

In a third dish, pour the panko breadcrumbs and spread them out evenly.

Take each chicken piece and dredge it in the flour mixture first, then dip it into the egg wash, and finally coat it with panko breadcrumbs.

Heat a skillet over medium-high heat and add enough vegetable oil to cover the bottom, about 1/4 inch deep. Fry the chicken for 4-5 minutes on each side.

While the chicken is frying, combine mayonnaise, chopped fresh dill, and lemon juice in a small bowl.

In the same skillet, toast the brioche buns over medium heat for about 1-2 minutes until golden.

Spread a layer of dill mayo on the bottom half of each toasted brioche bun, add shredded lettuce, then the chicken, and top with dill pickles.