Begin by slicing the chicken breasts horizontally to create thinner fillets. Pat them dry with paper towels and set aside.

In a shallow bowl, combine flour with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Whisk until evenly distributed.

In another bowl, whisk together the egg and a splash of water until combined.

Pour breadcrumbs into a third bowl, spreading them out evenly.

Coat each chicken fillet with the seasoned flour, then dip it in the egg mixture, and finally press it into the breadcrumbs.

Heat about half an inch of oil in a skillet over medium-high heat. Fry the chicken fillets for 4-5 minutes per side until golden brown.

Toast the hamburger buns in a skillet until golden.

Mix mayonnaise, Dijon mustard, lemon juice, and lemon zest in a small bowl.

Spread the creamy sauce on the toasted buns, layer with chicken, shredded lettuce, and sliced tomatoes.

Serve warm and enjoy!