Combine buttermilk and if desired, not pepper sauce in a large bowl. Add chicken; mix well. Let stand 10 minutes. Combine breadcrumbs, cheese, corn meal, salt & pepper in a shallow pie plate or dish. Using a fork, remove one piece of chicken at a time, letting buttermilk drip off; roll in crumb mixture to coat. Transfer to two large nonstick baking sheets or jellroll pans. Drizzle melted butter over chicken. Back in a 400° F oven for 8 minutes; turn. Continue baking 8 minutes or until chicken is golden brown an no longer pink in center. Meanwhile, in a small bowl, combine preserves, vinegar and mustard; mix well. Serve chicken warm, at room temperature or cold with dipping sauce. Yield 8 servings. (Recipe is easily doubled to serve 16). Chicken and sauce may be prepared up to 6 hours before serving. Cool chicken after baking; chill chicken and sauce separately until serving time.