Make the Cream Cheese filling:

1. Cream together the filling ingredients using a mixer (or by hand): cream cheese, garlic powder, onion powder, paprika, cayenne, salt, and Worchestershire sauce. 
2. Using a spoon fill each jalapeno half with the cream cheese mixture. The filling should be overflowing a bit. 

Make the Crispy Bread crumb Coating:

1. Combine the bread crumbs, garlic powder, salt and pepper in a shallow dish or plate.
2. In a separate bowl, whisk together the eggs and the all-purpose flour.
3. Dip a filled jalapeno half into the egg and flour mixture and then into the bread crumb mixture. Make sure that it’s coated on all sides and pack the breading onto the pepper using your hands so there’s a nice layer of crumbs. 
4. Repeat step 3 again with the jalapeno you just breaded. Dip it into the egg mixture and then into the bread crumb mix. Roll the jalapeno in the breadcrumb mix back and forth and pack it with your hands until it’s covered.
5. Repeat steps 3 and 4 for the remaining jalapeno halves until all have been coated twice.
6. Set aside until ready to fry. You can place them in the fridge to firm up a bit before frying – this will help the coating stick.

Frying the Jalapeño Poppers:

To fry your jalapeño poppers, you can use a deep fryer or a large heavy bottomed pot on the stove. Be sure to use a cooking thermometer to monitor the temperature of your oil.

1. Preheat the oil in your deep fryer (or pot of oil in the stove) to 375°F.
2. Once the oil reached the right temperature for frying, drop about 3 or 4 poppers in at a time.
3. Fry for another 3-4 minutes or until golden.
4. Remove the poppers using a wire mesh basket or heat proof slotted spoon and place on a wire rack over a baking sheet to drain any excess oil. Do not lay them on paper towel as this will make them soggy and lose their crispness!
5. Continue to fry the rest of the poppers as above until all are finished.
6. Serve with marinara or one of your other favorite dipping sauces.