Crispy Chicken Fingers | Chicken Tenders with Tartar Sauce
1 tsp paprika
1-2 tsp garlic powder
1/2 pc chicken broth cube, crushed
1 egg
3-4 cups panko breadcrumbs
1 tsp dried parsley
1/2 tsp salt
For the Tartar Sauce:
1 cup mayonnaise
2 tbsp lemon juice
1 tsp sugar
1 tsp parsley
2 tbsp pickle relish
Pinch of salt
Ground black pepper
Directions:
Preheat the oven to 400Β°F (200Β°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.
