Ingredients

1 pound boneless, skinless chicken breasts, cut into bite size pieces, about 1 inch cubes

1 cup whole buttermilk

1 cup crushed corn flakes

¾ cup all-purpose flour

2 large eggs

½ tsp onion powder

½ tsp garlic salt

¼ tsp salt

¼ tsp dried oregano

1/8 tsp black pepper

1 cup apricot preserves

2 Tbsp prepared mustard

Instructions

Pre-heat oven to 350 degrees. 

Pour ½ cup buttermilk into a large resealable plastic bag; add chicken bites.  Seal bag and turn to coat.  Place flour in another resealable plastic bag.  In a third bag, combine the crushed corn flakes, onion powder, garlic salt, salt, oregano and black pepper.  In a shallow bowl, whisk eggs and remaining buttermilk. 

Drain chicken; add to flour and shake to coat.  Coat with egg mixture, then add to cornflake mixture and shake to coat.  Place chicken bites on a large greased baking sheet in a single layer.  Bake for about 15 minutes, or until juices run clear and chicken is tender. 

In a small bowl, combine apricot preserves and mustard.  Whisk together.  Serve with chicken bites.