FOR THE TAHINI YOGURT REMOULADE

• 1 cup full fat Greek yogurt
• 2 tablespoons tahini
• 5-6 cornichon pickles, chopped
• 2 cloves garlic, pressed
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

FOR THE CHICKEN AND MARINADE

• 1 3/4 pounds boneless skinless chicken thighs or breasts, cut across the grain, in 1-inch intervals, which should give you approx. 1-inch by 3 inch strips.
• 2 cups buttermilk
• 2 tablespoons dry mustard powder
• 2 teaspoons kosher salt
• 3 large garlic cloves, crushed
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper or 1/2 teaspoon black pepper

FOR THE SESAME PANKO CRUMB COATING:

• 2 1/2 cups Panko bread crumbs
• 3/4 cup sesame seeds
• 2 teaspoons kosher salt

FOR PAN FRYING VS OVEN FRYING:

• If pan frying, you'll need 1 1/2 to 2 cups of neutral high smoke point oil such as peanut, canola, grape seed or sunflower seed oil, or enough oil to come up to about an inch in your skillet.
• If oven frying the chicken, you'll only need a tablespoon or so of oil.

GARNISH (optional)

• A tablespoon or two of dry mint or fresh chopped mint leaves