Heat oven to 425 degrees F. Line cookie sheet with foil; spray with cooking spray. In shallow dish, combine flour, salt, and pepper.
In another shallow dish, beat egg and water.
In third shallow dish, mix bread crumbs, cereal, cheese, and cayenne pepper. Lightly season both sides of each chicken tender with salt, coat chicken with flour mixture; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
In a small bowl, combine apricot jam and barbecue sauce. Serve chicken tenders with dipping sauce.