Slice chicken breasts in half horizontally and pound each piece to about ½ inch thick.

In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and dried dill, then whisk together.

In a separate bowl, whisk together eggs and milk until smooth.

Place panko breadcrumbs in a third dish for coating the chicken.

Coat each chicken piece in the flour mixture, dip in the egg wash, and finally press into the panko breadcrumbs.

Heat vegetable oil in a skillet over medium-high until it reaches 350°F, then fry chicken pieces for 4-5 minutes on each side until golden brown.

Mix mayonnaise, fresh dill, and lemon juice in a small bowl to create the dill mayo.

Toast brioche buns until golden.

Assemble each sandwich with a layer of dill mayo, shredded lettuce, fried chicken, and dill pickle slices.

Serve sandwiches warm for best flavor and texture.