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Tear the bread slices in small pieces and place in a bowl with the milk, set aside and allow the bread to soak up the milk.
Melt the butter in a pan over medium heat. Add the onion and ¼ tsp salt to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes. Take off the heat and allow to cool, about 5 minutes.
Add the cooked onion to a large bowl along with the chicken, egg, sour cream, dill, ½ tsp salt, ¼ tsp pepper, and the bread/milk mixture. Mix until thoroughly until combined.
Shape the chicken mixture into patties. Cover the patties and refrigerate for 1 hour.
Spread the breadcrumbs out on a plate. Coat both sides the chicken patties with the breadcrumbs.
Heat 2 TBSP cooking oil to a large non-stick skillet over medium heat.
When the oil is hot, fry the chicken patties (work in batches, you dont want to overcrowd the pan) for 4 minutes, flip over then cover the pan and cook 4 more minutes or until cooked through. Transfer cooked patties to a paper towel lined plate. Continue cooking the remaining patties adding more oil to the pan, if necessary.