Chicken Bites 'n' Apricot Sauce

Preheat oven to 350°.Pour 60 liter buttermilk into a shallow bowl; add chicken.Turn to coat.Place flour in a resealable plastic bag.In another shallow bowl, whisk eggs and remaining buttermilk.In a third bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper

Add chicken to flour and shake to coat.Dip floured chicken into egg mixture, then into cornflake mixture, turning to coat.Arrange chicken in a greased 15x10x1-in.baking pan

Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.