In a mixing bowl, combine buttermilk, fresh dill, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts and ensure they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.

In a shallow dish, mix together flour, panko breadcrumbs, paprika, and dried dill. Set aside.

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the breadcrumb mixture, pressing lightly to adhere. Set aside on a baking sheet.

Heat a frying pan over medium-high heat and add enough oil to cover the bottom. Once hot, add the breaded chicken pieces and cook for 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Spread mayonnaise on the toasted buns. Layer with lettuce, a piece of crispy chicken, tomato slices, and pickles. Top with the other half of the bun and serve immediately.