Step 1

In a medium bowl, combine the butter, ⅓ cup of the dill, 4 teaspoons of the lemon zest, the ginger, 1 teaspoon of the paprika, the cayenne and a pinch each of salt and black pepper; stir well. Using 2 soupspoons, divide the mixture into 8 portions, shaping each into a rough oval, and place on a plate; reserve the bowl. Freeze, uncovered, until solid, at least 15 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment. Heat the oven to 375°F with a rack in the middle position.

Step 2

Remove the frozen butter from the freezer. In the reserved bowl, combine the chicken, dill seed (if using), granulated garlic, 1 teaspoon salt and ½ teaspoon pepper. Using your hands, mix well; it will be sticky. Divide into 8 portions (about ⅓ cup each) and place on the prepared baking sheet. Lightly oil your hands, then scoop up 1 portion and, in the palm of one hand, press the mixture into a rough 4-inch oval. Place 1 butter portion in the center, then enclose the butter in the meat. Using both hands, oiled as needed, form the butter-filled chicken into a 4-inch football shape; return it to the baking sheet. Repeat with the remaining chicken and butter. Freeze, uncovered, until the exteriors are firm to the touch, 35 to 45 minutes.

Step 3

Meanwhile, put the panko in a 9-inch pie plate; set in the oven to toast until light golden brown, about 10 minutes, stirring once halfway through. Set aside to cool; leave the oven on. Put the flour in a wide, shallow bowl or pie plate. In a medium bowl, beat the eggs with 1 tablespoon water.

Step 4

To the cooled panko, add the Parmesan, oil, remaining 2 tablespoons dill, remaining 1 teaspoon lemon zest, remaining ½ teaspoon paprika and ¼ teaspoon black pepper; stir well.

Step 5

Remove the partially frozen butter-filled chicken from the freezer. One at a time, roll each in the flour, turning to coat, then shake off excess flour and coat all sides with egg. Allow excess egg to drip back into the bowl, then coat all sides with the panko mixture, pressing lightly so the breadcrumbs adhere; return to the baking sheet. (At this point, the filled and breaded chicken can be refrigerated, uncovered, for up to 4 hours before baking.)

Step 6

Bake the chicken, using tongs to turn each about every 10 minutes, until golden brown on all sides, 30 to 35 minutes. Cool for 5 minutes, then serve with lemon wedges.