To make the creamy honey mustard sauce, whisk together all the ingredients until smooth. Refrigerate until ready to use.

To make the chicken tenders: Season chicken tenders with kosher salt and pepper.

In a medium bowl, whisk together the flour, eggs, dijon, Worcestershire, water, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground pepper until smooth. In a separate, shallow dish or pie plate, combine the panko with the sesame seeds and za’atar until well-mixed.

Heat about 2 inches of canola oil in a wide-bottomed, high-sided pot (reduces splatter, a dutch oven works well, or a large cast-iron skillet) to 360 degrees F.

Dip the chicken into the batter and coat it well. Shake off any excess as you lift it from the bowl and then transfer it to the panko crumbs and coat it really well. Lay the chicken in a single layer on a baking sheet. Repeat with the remaining chicken. Rest for 15 minutes.

In batches of 3-4, gently lower the chicken into the oil and fry for 4-6 minutes, until golden brown. The internal temperature should reach 160 degrees F.

 Transfer to a wire rack set over a baking sheet and into a 200-degree F oven. This keeps the chicken warm and crispy while you finish frying the rest. Serve warm with creamy honey mustard dipping sauce.