Crunchy Honey Cajun Chicken Bowls

Ingredients:

For the Chicken Tenders:

• 1.5 pounds chicken tenders
• 1 tablespoon Cajun seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon hot sauce
• 5 cups cornflakes, crushed
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• Salt to taste
• Olive oil, for drizzling

For the Honey Cajun Glaze:

• ¼ cup honey
• 2 teaspoons hot sauce (or sriracha, or sambal oelek)
• 1 teaspoon chili flakes
• 1 tablespoon lemon juice
• 1 teaspoon Cajun seasoning
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• Salt to taste

Other:

• 1 cup dry Jasmine rice
• ½ cup bang bang sauce (or sriracha mayo)

Instructions:

1. Prep the Oven and Chicken:

   • Preheat your oven to 425°F (220°C).
   • Line a baking sheet with parchment paper.
   • Season the chicken tenders with salt, pepper, and Cajun seasoning.

2. Prepare the Cornflake Coating:

   • Pulse cornflakes in a food processor until you have coarse crumbs.
   • In a shallow dish, combine the cornflake crumbs with Cajun seasoning, garlic powder, dried parsley, and a pinch of salt.

3. Prep the Egg Mixture:

   • In a separate dish, whisk together the eggs, milk, and hot sauce.

4. Coat and Bake the Chicken:

   • Dip each chicken tender in the egg mixture, then coat it in the cornflake mixture.
   • Place the coated chicken tenders on the prepared baking sheet and drizzle with olive oil.
   • Bake for 20 minutes, or until crispy and cooked through.

5. Make the Honey Cajun Glaze:

   • In a small bowl, combine the honey, hot sauce, chili flakes, lemon juice, Cajun seasoning, dried parsley, garlic powder, and salt.
   • Warm the glaze slightly if it's too thick.

6. Cook the Rice:

   • Cook the rice according to package directions.

7. Assemble the Dish:

   • Drizzle the honey Cajun glaze over the baked chicken tenders.
   • Serve the chicken tenders over rice and top with bang bang sauce.

Enjoy your crispy, flavorful Cajun chicken tenders!