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.