Beer Battered Chicken Tenders
Beer-battered chicken tenders deliver a supremely crispy exterior while staying juicy inside, seasoned with chipotle spice and best served with honey mustard for dipping.
Beer-battered chicken tenders deliver a supremely crispy exterior while staying juicy inside, seasoned with chipotle spice and best served with honey mustard for dipping.
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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.
Store cooled tenders in an airtight container in the refrigerator for up to 3 days; reheat uncovered at 350°F for 5–7 minutes.
deep frying pan or Dutch oven · meat thermometer · wire rack
Yes—pound boneless, skinless chicken breasts to ¾-inch thickness to match cooking time, or slice them lengthwise into strips.
Light lagers or pale ales work well; avoid heavy stouts. The carbonation creates lift and crispness in the batter.
Batter and fry up to 2 hours ahead, then reheat uncovered in a 350°F oven for 5–7 minutes to restore crispness.
Fry 5–6 minutes until deep golden brown. Internal temperature should reach 165°F at the thickest point.
