Begin by washing your jalapeño peppers thoroughly, then slice them into spears or rings, discarding the stems and seeds if you prefer a milder flavor. A sharp knife works best for clean cuts. Place the sliced jalapeños on a plate, ensuring they're spread out to dry while you prepare the batter.

In a large mixing bowl, combine the all-purpose flour, kosher salt, black pepper, chili powder, and garlic powder. Whisk the dry ingredients together, then add in the large eggs and beer, stirring until you achieve a slightly thinner batter than pancake mix.

Pour vegetable oil into a deep fryer or a large, heavy skillet, filling it to about 2–3 inches deep. Heat the oil to 365°F (185°C) over medium-high heat.

Dip each jalapeño piece into the batter, making sure to coat them completely. Hold them above the bowl for a moment to let any excess batter drip off.

Carefully place the coated jalapeño spears into the hot oil, frying them in batches to prevent overcrowding. Fry for about 3–4 minutes or until they are golden brown and floating.

Once your jalapeños have reached a perfect golden hue, remove them from the oil and let them drain on a plate lined with paper towels. While they are still hot, sprinkle with a pinch of kosher salt.