Begin by slicing the chicken breasts in half horizontally to create thinner cutlets. Use a meat mallet to pound each piece to a ½ inch thickness.

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

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

Dredge each chicken cutlet in the seasoned flour mixture, then dip into the egg wash, and coat in panko breadcrumbs.

Pour about ½ inch of vegetable oil into a skillet and heat it over medium-high until it reaches around 350°F.

Carefully place the coated chicken cutlets into the hot oil, cooking for 4-5 minutes on each side until golden brown.

Mix together the mayonnaise, chopped fresh dill, and lemon juice for the dill mayo.

Slice and toast the brioche buns until golden brown.

Spread a generous layer of the dill mayo on the bottom half of each toasted bun, add lettuce, fried chicken, dill pickles, and the top half of the bun.