You won’t believe these crispy chicken fingers came from the oven. Serve them up with tender asparagus and tangy aioli for an easy weeknight supper.
Allergen Note: Contains milk, eggs, wheat, soy.
Preheat the oven to 450°F. Line 2 sheet pans with foil. Coat the sheet pans with vegetable oil.
Meanwhile, slice the chicken into strips about ½-inch thick. In a bowl, stir together the panko, ¼ cup Parmesan, and 2 tablespoon 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 gently 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.
In a small bowl, stir together the aioli and the juice of the lemon. Transfer the chicken tenders and roasted asparagus to plates and serve warm, with the lemony aioli for dipping.
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.