Directions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the milk, cornstarch, flour, 1 teaspoon of salt, black pepper, paprika, garlic powder, and crushed chicken stock cube.
3. Beat the egg in a separate bowl.
4. In another bowl, mix the panko bread crumbs with dried parsley and 1/2 teaspoon of salt.
5. Dip each chicken strip first into the milk mixture, then into the beaten egg, and finally coat with the panko bread crumb mixture. Ensure each piece is thoroughly coated.
6. Arrange the breaded chicken strips on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the coating is golden brown and crispy.
8. While the chicken is baking, make the tartar sauce by combining the mayonnaise, lemon juice, sugar, parsley, chopped pickles, a pinch of salt, and ground black pepper in a small bowl. Stir until well mixed.
9. Serve the crispy chicken fingers hot with tartar sauce on the side.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Calories: 320 kcal per serving
Servings: 6
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