Preheat oven to 425 F. Coat a large-rimmed baking sheet with cooking spray.
Season avocados with salt and pepper. Place flour, eggs and panko in 3 separate shallow dishes. Coat the avocado wedges in the flour, then dip in the egg. Coat both sides with the panko, pressing it to help it stick. Place the wedges on the prepared baking sheet. Coat both sides with cooking spray.
Bake until golden brown, turning halfway through, 25 to 30 minutes.
Whisk mayonnaise and Sriracha in a small bowl. Serve the avocado fries with the aioli.
SERVES 8: 4 fries & 2 Tbsp. aioli each
CAL 221/ FAT 18G (SAT 3G) CHOL 35MG / CARBS 14G / TOTAL SUGARS 1G / PROTEIN 3G / FIBER 4G/ SODIUM 280MG / POTASSIUM 261MG