Prepare the Chicken: Slice the chicken breasts into even fillets, aiming for about 1/2 inch thickness. Optionally pound the chicken for uniform cooking.

Mix Coating: In a shallow dish, combine all-purpose flour, salt, black pepper, garlic powder, onion powder, and dried dill.

Whisk Egg Wash: In a separate bowl, whisk together eggs and milk until fully blended.

Set Up Breadcrumbs: Place panko breadcrumbs in another shallow dish.

Coat Chicken: Dip chicken fillets in the flour mixture, then in the egg wash, followed by the panko breadcrumbs.

Fry Chicken: Heat vegetable oil in a skillet until shimmering. Fry chicken fillets for 4-5 minutes on each side until golden brown.

Prepare Dill Mayo: Mix mayonnaise, fresh dill, and lemon juice in a small bowl until smooth.

Toast Buns: Lightly toast the brioche buns in the skillet used for frying.

Assemble Sandwich: Spread dill mayo on the bottom half of the toasted brioche buns. Top with shredded lettuce, a crispy chicken fillet, and dill pickle slices.