In a bowl or shallow dish large enough to fit a tender, season flour with a generous pinch of salt and pepper.
In another bowl, whisk egg with a tablespoon of water.
In a third bowl, combine panko with white and black sesame seeds until evenly distributed.
Dredge tenders in the flour to coat, shaking off any excess flour. Dip into the egg, flipping to coat both sides, and then transfer into dish with breadcrumbs. Toss some crumbs over top, then flip and press until entire strip is evenly coated. Transfer to a plate or cutting board and repeat with remaining tenders.
Preheat a large non-stick skillet over medium-high heat. Fill pan with approximately oil to a 1/4-inch depth, and let heat until it starts to shimmer.
Working in batches, gently lay coated tenders into hot oil, arranging them so they do not touch in the pan. Let cook for 3 to 4 minutes or until golden brown, then carefully flip and cook another 3 to 4 minutes more.
Transfer chicken to a wire cooling rack set inside a cookie sheet. To keep them warm while you cook the rest of the tenders, place cookie sheet in a 175 degree oven. Add additional oil to the pan if necessary, then cook remaining tenders in the same manner.
Meanwhile, to make dipping sauce, whisk together mayo, garlic, lime juice, sriracha, soy sauce, and sesame oil. If using as a dip, stop here. If using as a dressing for a salad, add a teaspoon or two of water as needed to thin it out.
