Crispy Crunchy Honey Cajun Chicken Bowls You'll Love!
Enjoy these crunchy bowls bursting with flavor, offering a delightful balance of crunch and spice all in 30 minutes with crunchy honey Cajun chicken.
Equipment
- baking sheet
- Parchment paper
- bowls
- Whisk
- sealed bag
Ingredients
Ingredients
- 1 pound Chicken Tenders (Substitute with skinless boneless chicken thighs or breasts for different textures.)
- 2 tablespoons Cajun Seasoning (Use a homemade blend for milder taste.)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 large Eggs (Can swap with mayonnaise for an egg-free alternative.)
- 1/2 cup Milk (Any plant-based milk can be used for dairy-free option.)
- 3 cups Cornflakes (Crush them to a fine crumb for best results.)
- 2 tablespoons Olive Oil (Drizzle for moisture.)
- 1/4 cup Honey (Maple syrup can be a unique alternative.)
- 2 tablespoons Hot Sauce (Pick your favorite brand.)
- 1/2 teaspoon Chili Flakes (Adjust according to your heat preference.)
- 1 tablespoon Lemon Juice
- 1 teaspoon Dried Parsley (Enhances color and freshness.)
- 2 cups Jasmine Rice (Can be swapped with brown rice or sweet potato fries.)
- 1/2 cup Bang Bang Sauce (Made with mayonnaise and Thai sweet chili sauce.)
Instructions
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Evenly coat the chicken tenders with salt, black pepper, and Cajun seasoning.
- Crush the cornflakes until they resemble a crumb-like texture.
- In another bowl, whisk together the eggs, milk, and hot sauce.
- Dip each chicken tender into the egg mixture, then coat them in the crushed cornflakes and place them on the baking sheet.
- Drizzle with olive oil and bake for about 20 minutes, until golden brown.
- While the chicken is baking, prepare the jasmine rice according to package instructions.
- In a small bowl, combine honey, hot sauce, chili flakes, lemon juice, and dried parsley for the glaze.
- Drizzle the glaze over the baked chicken and serve it over the jasmine rice, finishing with Bang Bang Sauce.