Chicken Bites with Apricot Sauce – Everyone's Dinner

Chicken Bites with Apricot Sauce


  • 1/2 cup buttermilk, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 2 cups crushed cornflakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 cup apricot preserves
  • 2 tablespoons prepared mustard


  • Preheat oven to 350°. Pour 1/4 cup 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.
Nutrition Facts

1 appetizer with 2 teaspoons sauce: 102 calories, 1g fat (0 saturated fat), 26mg cholesterol, 163mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Chicken Bites ‘n’ Apricot Sauce in Country Woman Christmas 2008

Categories:   Appetizers