You won’t believe these crispy, wheat-free chicken fingers came from the oven. Serve them up with tender asparagus and tangy aioli for an easy weeknight supper.
What You Get
Boneless, skinless chicken breast (see note below)
Gluten-free panko bread crumbs (see note below)
What You’ll Need
Vegetable or olive oil
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 30 minutes
Preheat the oven to 450°F. Line 2 sheet pans with foil or parchment paper and coat with vegetable oil.
Slice the chicken into strips about ½ inch thick. In a bowl, stir together the panko and 2 tablespoons of melted butter, and season with salt. Crack 2 eggs into a bowl, season with salt, and beat with a fork. Dredge each chicken strip in the eggs, letting any excess drip back into the bowl. Coat with the panko mixture, pressing to help the crumbs stick. Lay the chicken strips on one of the pans.
Bake until the chicken is crispy and golden on the bottom, 10 minutes. Flip the chicken and continue to bake until golden on the second side, 10 minutes longer. Transfer to a plate lined with paper towels. Season with salt and grind generously with pepper.
Meanwhile, trim the asparagus, snapping off any woody ends. Pile the asparagus on the other pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until tender-crisp, 8 to 10 minutes.
To make the lemon aioli, in a small bowl, stir together the aioli and the juice of 1 lemon.
Arrange the chicken tenders and roasted asparagus on plates and serve warm, with the lemony aioli for dipping.
Ingredient note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Allergen note: This meal kit was made with ingredients that do not contain wheat, but it was made in a facility that also processes wheat.