• Mix the creamy mustard sauce: In a mixing bowl, stir together the mayo, honey, dijon, whole grain mustard, pickle juice, horseradish, and dill together until smooth. Season to taste with salt and pepper and refrigerate until ready to serve. 
• Prep the chicken. Butterfly the chicken breasts so that there are 4 chicken breast pieces of even thickness. (Or if your chicken breasts are small, you can use a flat mallet to pound them into an even ½” thickness.) Pat very dry all over with paper towels and season lightly with salt and pepper.
• Make the batter and breading. In a medium mixing bowl, whisk together the eggs, flour, water, hot sauce, and dijon with a bit of salt and pepper until smooth.

  Pour the panko and pretzel crumbs into a separate shallow dish with the za’atar, sesame seeds, and some salt and pepper. Mix well.
• Bread the chicken. Dip the chicken in the flour and egg mixture until they’re well coated, shaking off any excess. Coat well in the panko/pretzel breadcrumbs and set on a plate. Repeat with the remaining chicken.
• Heat the oil. In a high-sided skillet or braiser, pour in enough canola oil to come halfway up the chicken–about 1/2-3/4 inches of oil in the skillet. Heat over medium-high heat, until the temperature reaches 350ºF.
• Fry the chicken. Once the oil is hot, gently lower the chicken into the oil, taking care not to overcrowd the pan (it may be best to fry two at a time). Cook 3-4 minutes per side, or until the panko coating is golden brown & the chicken is cooked through. Once both sides are golden brown, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
• Salt and serve. Season with a good pinch of flaky salt while the chicken is still warm. Serve with mustard sauce, lemon wedges, and a sprinkling of parsley or chives.

Storage Instructions

• To store: Leftovers can be stored in an airtight container in the fridge for 4-5 days.

  To reheat: The air fryer is best for reheating the chicken! It keeps the chicken extra crispy. Lightly spray the outside with oil and air fry at 400ºF for 10-12 minutes, until the chicken is warmed through. Alternately, place the chicken on a baking sheet and bake at 400ºF for 10-15 minutes, until crispy and warm.