Crunchy Chicken Tenders With Apricot Dipping Sauce

Heat oven to 450F. In a large bowl, toss together chicken, salt, pepper, Dijon mustard and mayonnaise. To make the coating: Pulse cornflakes in a food processor about 10 times, or place the cornflakes in a sealed bag and crush with a rolling pin. Transfer the crushed cornflakes to a large, shallow dish or bowl. Dredge chicken pieces in the cornflakes and arrange on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning. Bake chicken for 15 minutes or until the tenders are cooked through and crispy on the outside (they will crisp even more as they cool). For sauce: Combine the preserves, mayonnaise, Dijon mustard and rice vinegar in a small bowl. Serve with chicken.