America’s test kitchen chicken fingers recipe

Chicken second courses

Salt and pepper 2 tablespoons Worcestershire sauce 1½ pounds boneless, skinless chicken breasts, trimmed and cut lengthwise into ¾-inch-wide strips ½ cup all-purpose flour 1 tablespoon onion powder 1 teaspoon granulated garlic 3 large eggs 2 cups panko bread crumbs, toasted ¾ cup vegetable oil