21.Stir mustard, mayonnaise, honey and Worcestershire sauce together in a small bowl. Chill sauce until nuggets are cooked, then serve as a dipping sauce.
2.Preheat oven to 400° F.
3.Combine egg and nondairy creamer in a small bowl. Crush cornflakes and pour crumbs into a large zip-lock bag.
4.Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.
5.Bake nuggets on a baking sheet sprayed with nonstick cooking spray for 15 minutes or until done.