Directions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, combine the milk, cornstarch, flour, 1 tsp salt, ground black pepper, paprika, garlic powder, and crushed chicken broth cube. Mix well.
In a separate bowl, beat the egg.
Place the panko breadcrumbs in another bowl and mix with the dried parsley and 1/2 tsp salt.
Dip each chicken strip first into the milk mixture, then the beaten egg, and finally coat with the panko breadcrumb mixture. Ensure each strip is well coated.
Arrange the coated chicken strips on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.
While the chicken is baking, prepare the tartar sauce by combining the mayonnaise, lemon juice, sugar, parsley, pickle relish, pinch of salt, and ground black pepper in a small bowl. Mix until well combined.
Serve the crispy chicken fingers with the tartar sauce on the side.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 6
