Crunchy Honey Cajun Chicken Bowls
Crunchy honey Cajun chicken rice bowls. Spicy, hearty, and oh-so comforting. These chicken tenders are simply irresistible!
Equipment
- 1 Food processor for cornflakes
Ingredients
Main ingredients
- 1 ½ pounds chicken tenders
- 1 tablespoon Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- 2 tablespoon milk
- 1 teaspoon hot sauce
- 5 cups cornflakes
- 1 tablespoon Cajun seasoning additional for coating
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- salt to taste
- olive oil for drizzling
- ¼ cup honey
- 2 teaspoon hot sauce or sriracha, or sambal oelek
- 1 teaspoon chili flakes
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning for glaze
- 1 teaspoon dried parsley for glaze
- 1 teaspoon garlic powder for glaze
- salt to taste for glaze
- 1 cup dry Jasmine rice
- ½ cup bang bang sauce or sriracha mayo
Instructions
Instructions
- Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
- Combine chicken tenders with salt, pepper and Cajun seasoning.
- To a food processor, add cornflakes and pulse until you have crumbs, but make sure not to turn them into powder. Add to a shallow bowl, combine with Cajun seasoning, dried parsley and garlic powder.
- In a separate medium bowl, whisk together the eggs, hot sauce and milk.
- Dip each chicken tender in the egg mixture, then toss in the cornflake mixture. Place on the prepared baking sheet and drizzle with olive oil. Bake for 20 minutes, until crisp all around and cooked through.
- In the meantime, boil the rice in salted water according to the package directions. Prepare your favorite side salad.
- Make the honey Cajun glaze by combining the ingredients. Taste and adjust salt and the heat level. Drizzle the honey glaze over the chicken. Serve immediately over rice, top with bang bang sauce. Enjoy!
Notes
Serve immediately with a side of steamed or roasted vegetables for a balanced meal.