Cooking Directions

• Mix the mayonnaise, worcestershire sauce, and mustard together.
• Marinate the chicken tenders in the mayonnaise 4-6 hours.
• Mix the breadcrumbs and creole seasoning together in a shallow dish and then place the chicken into the dish turning to coat well on all sides.
• Brush the tip of each finger with beaten egg and add an almond finger nail.
• Bake on a parchment lined baking sheet, at 400 for 15-20 minutes until cooked through.
• Let cool slightly and then put a little of the red gel around the nail beds, smearing it slightly to make it extra creepy.

Ingredients

• 2 lb chicken tenders
• 1/2 cup Hellmann's Mayonnaise
• 1 tsp worcestershire sauce
• 1 tsp dijon mustard
• 2 cups whole wheat Panko breadcrumbs
• 1 tbsp creole seasoning
• 1 egg beaten
• sliced almonds
• red cake decorating gel