Prep the chicken tenderloins by removing any tendons. In a shallow dish, whisk together all the dry ingredients for the flour mixture and set aside.

In a large bowl, create the wet batter by combining all wet batter ingredients. Be careful not to over-mix once you add the flour; small clumps are perfectly fine.

Heat peanut oil in a heavy-bottomed pot or Dutch oven to 350 degrees Fahrenheit.

Dip each piece of chicken into the wet batter, ensuring both sides are well coated. Allow excess batter to drip off, then coat both sides in the dry flour mixture.

Fry the chicken in batches of 4-5 pieces until golden brown and the internal temperature reaches 165 degrees Fahrenheit, about 4 minutes.

Place the cooked chicken on a cooling rack to let excess oil drip off.

Prepare the honey chipotle sauce in a small saucepan by combining all the sauce ingredients and simmer until warmed through.

Add the fried chicken to a large bowl, pour over the warm honey chipotle sauce, and toss gently.