Beer Battered Chicken Tenders

In a large bowl, combine the crispy fry mix, beer, and chipotle seasoning.

Whisk the ingredients together until a smooth batter forms. Add more beer if needed to reach a pancake-batter-like consistency.

Heat peanut oil in a deep fryer or large pot to 375°F (190°C).

Dip each chicken tenderloin into the batter, ensuring it's fully coated.

Let any excess batter drip off the chicken tender.

Carefully lower the battered chicken into the hot oil. Wave it back and forth for a few seconds before releasing to prevent it from sticking to the bottom.

Fry the chicken tenders in batches for 5-7 minutes, or until golden brown and cooked through.

Remove the cooked tenders from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve immediately with honey mustard for dipping.