Blend all the ingredients until a smooth consistency is achieved for the creamy honey mustard sauce. Store in the fridge until needed.

To prepare the tenders of chicken: Use kosher salt and pepper to season the chicken tenders.

Mix the flour, eggs, dijon, Worcestershire, water, 1/2 tsp kosher salt, and 1/2 tsp freshly ground pepper in a medium-sized bowl until thoroughly combined. Mix the za’atar and sesame seeds well with the panko in a different shallow dish or pie plate.

In a wide-bottomed, high-sided pot (a dutch oven or big cast-iron skillet work best; they limit splash), heat about 2 inches of canola oil to 360 degrees Fahrenheit.

Coat the chicken well after dipping it into the batter. As you remove it from the bowl, shake off any excess, then drop it into the panko crumbs and thoroughly coat. Arrange the chicken pieces on a baking pan in a single layer. Continue with the leftover chicken. Take a 15-minute break.

Gently drop the chicken into the oil in groups of three or four, and cook for four to six minutes, or until golden brown. 160 degrees Fahrenheit should be reached inside.

Place in a 200°F oven on a wire rack placed over a baking sheet. While you finish frying the remaining chicken, this keeps the chicken warm and crispy. With a creamy honey mustard dipping sauce, serve warm.