Preparation

1. Set up three shallow bowls for dredging. Place 1 cup flour in first bowl, eggs in second, and whisk the remaining 1 cup flour, sesame seeds and baking powder in the third. Season all three bowls with salt and pepper. Take ¼ cup of the whisked eggs and drizzle it into the sesame-flour mixture (this will help create clumps and give the chicken those classic fried chicken crispy bits). 
2. Working one piece at a time, coat chicken in flour, then egg, allowing excess to drip off. Dredge in sesame-flour mixture, pressing the coating into the chicken so that no spots are left uncoated. Transfer to a rack fitted inside a rimmed baking sheet. Repeat with remaining chicken pieces. 
3. Heat 1-inch oil in a HexClad 3.3 Qt Hybrid deep saute pan over medium heat. When a piece of dredge mixture sizzles immediately when dropped in the pan, the oil is ready. Add your chicken pieces, being sure not to overcrowd the pan (work in batches if needed). Fry, flipping once, until  the chicken is golden and cooked through, about 2 to 3 minutes per side. Transfer to a rack fitted inside a rimmed baking sheet to drain and season with salt.
4. Heat the HexClad Double Burner Griddle over medium heat and add the buns, cut side down. Cook until golden and lightly toasted, about 1 minute. Remove from heat and spread cut sides generously with chicken dippin’ sauce. 
5. Toss cabbage, fennel and dill with vinegar and season with salt and pepper. Sandwich chicken on the sauced buns with slaw and pickles. Serve immediately with more chicken dippin’ sauce.