Slice the chicken breasts in half horizontally to create thinner cutlets, about 1/2-inch thick.

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

In a separate bowl, whisk together the eggs and milk until fully combined.

Spread the panko breadcrumbs evenly in another shallow dish.

Dredge each piece of chicken in the flour mixture, dip in the egg wash, and coat with panko breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat, then fry chicken for 4-5 minutes on each side.

Combine mayonnaise, fresh dill, and lemon juice in a bowl for dill mayo.

Lightly toast the brioche buns in a toaster or on a skillet for 1-2 minutes.

Spread dill mayo on the inner sides of both toasted brioche buns, layer shredded lettuce, fried chicken, and dill pickles.