Ingredients
Chicken
- 1 ½ pounds chicken tenders
- 1 tbsp Cajun seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 eggs
- 2 tbsp milk
- 1 tsp hot sauce
Cornflake Coating
- 5 cups cornflakes
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp dried parsley
- Salt to taste
- Olive oil – for drizzling
Honey Cajun Glaze
- ¼ cup honey
- 2 tsp hot sauce (or sriracha, or sambal oelek)
- 1 tsp chili flakes
- 1 tbsp lemon juice
- 1 tsp Cajun seasoning
- 1 tsp dried parsley
- 1 tsp garlic powder
- Salt to taste
Other
- 1 cup dry Jasmine rice
- ½ cup bang bang sauce (or sriracha mayo)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Season chicken: In a bowl, combine the chicken tenders with salt, black pepper, and Cajun seasoning to evenly coat them and infuse flavor.
- Prepare cornflake coating: Pulse the cornflakes in a food processor until they become crumbs but not powdery. Transfer to a shallow bowl and mix with Cajun seasoning, dried parsley, garlic powder, and a pinch of salt if the seasoning isn’t salty enough.
- Make egg wash: In a separate medium bowl, whisk together eggs, milk, and hot sauce until well combined for a spicy dip that helps the coating stick to the chicken.
- Coat chicken: Dip each chicken tender into the egg mixture, then toss in the cornflake crumb mixture to thoroughly coat. Place them on the prepared baking sheet and lightly drizzle olive oil over each for crispiness.
- Bake chicken: Bake the coated chicken tenders in the preheated oven for 20 minutes or until they are crisp, golden, and cooked through.
- Cook rice: While the chicken bakes, cook jasmine rice according to package instructions in salted boiling water until fluffy.
- Prepare honey Cajun glaze: Combine honey, hot sauce, chili flakes, lemon juice, Cajun seasoning, dried parsley, garlic powder, and salt in a bowl. Adjust seasoning and heat level to taste. Warm briefly in the microwave for 5 seconds if needed to thin out the glaze for drizzling.
- Serve: Once chicken is done, drizzle with the honey Cajun glaze. Serve immediately over cooked jasmine rice and top with bang bang sauce or sriracha mayo for added creamy spice. Enjoy your bowl!
Notes
- Adjust the amount of hot sauce in both egg wash and glaze based on your preferred spice level.
- Make sure to not over-process cornflakes to keep a crunchy texture in the coating.
- If you like extra crispiness, you can broil the chicken for 1-2 minutes at the end, watching carefully to avoid burning.
- Bang bang sauce can be substituted with spicy mayo or your favorite creamy chili sauce.
- Leftover glaze can be stored in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
