Chicken bites with apricot sauce

Friday nights we have night "in" to eat. We pick something that we would normally get if we went out to eat and make it at home i.e. hamburgers, pizza, chicken "nuggets". This last week we had these yummy chicken bites. And the sauce is wonderful! We don't really like apricot jam but when you add some mustard it's wonderful!
1 cup buttermilk divided (I used milk because I didn't have buttermilk)
1 pound boneless skinless chicken breasts, cut in to 1 inch cubes
3/4 cup flour
1 cup crushed corn flakes
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp salt
1/4 tsp oregano
1/8 tsp pepper
2 eggs
1 cup apricot preserves
2 tablespoons mustard
Pour 1/2 cup buttermilk into a large resealable bag; add the chicken. Seal and turn to coat. Place flour in another bag. In a third bag, combine the cornflakes, onion powder, garlic salt, salt, oregano, and pepper. In a shallow bowl, whisk eggs and remaining buttermilk. Drain the chicken; add to the flour bag and shake to coat. Coat with egg mixture, then add the cornflake mixture and shake to coat. Arrange chicken in a greased cookie sheet or 9x13 pan. Bake at 350 degrees for 20 minutes. In a small bowl mix preserves and mustard, serve with chicken.