Start by slicing the chicken breasts in half horizontally to create thinner pieces. Use a meat mallet to gently pound each piece to a uniform 1/2 inch thickness.

In a shallow dish, combine all-purpose flour, salt, black pepper, garlic powder, onion powder, and dried dill to create a flavorful coating base.

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

Place the panko breadcrumbs in a separate shallow dish.

Dredge each chicken piece in the seasoned flour first, shaking off any excess. Then dip it into the egg wash, and finally press into the panko breadcrumbs.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Carefully add the chicken pieces to the skillet, frying each piece for about 4-5 minutes on one side until golden brown.

In a small bowl, combine mayonnaise, fresh dill, and lemon juice. Stir until smooth.

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

Spread the dill mayo generously on both halves of the toasted brioche buns. Layer with shredded lettuce, crispy chicken, and dill pickles before closing the sandwich.