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Prep chicken tenderloins by removing the tendons. In a shallow dish or pie pan, whisk together all the dry ingredients for the flour mixture and set aside.
In a large bowl, make wet batter by combining all ingredients. Be sure not to over-mix once you add in the flour, small clumps are ok.
Get the oil added to a heavy bottomed pot or dutch oven, attach a thermometer and heat to 350 degrees.
Dip each piece of chicken into the wet batter ensuring each side is well coated. Allow excess batter to drip off then place directly into the dry flour mixture and coat on both sides.
Fry in batches, about 4-5 pieces at a time until they are golden brown and the internal temp reaches 165 degrees, about 4 minutes. Place on a cooling rack to drip off excess oil after they cook.
While chicken is frying, in a small saucepan combine all the honey chipotle sauce ingredients and simmer until warmed through and slightly thickened.
Add chicken tenders to a large bowl, pour over the warm sauce and toss gently. Wait to sauce the tenders until ready to serve.