Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper; set aside.
In a shallow dish, combine flour, garlic powder, onion powder, 2 teaspoons kosher salt and ½ teaspoon black pepper.
Place eggs and Worcestershire sauce in a separate shallow dish; whisk to combine.
Place the crushed potato chips and the parsley flakes in a third shallow dish.
Season the chicken on both sides with salt and pepper, to taste.
Working with one chicken strip at a time, dredge chicken in flour and turn to coat. Shake off any excess flour. Then dip the chicken in the eggs, shaking off any excess egg before finally coating the chicken in the crushed potato chips. Use your fingers to press the chips into the chicken, if necessary, to make sure that each piece is completely coated.
Arrange the chicken strips in a single layer on the prepared baking sheet.
Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F, about 20 minutes.