• Mix Urban Accents brine blend with 2 quarts of water.
• Cut chicken breasts into cubes and add to brine, per seasoning mix instructions. Cover bowl, refrigerate and allow to brine for 4-24 hours.
• Remove chicken from the brine, rinse thoroughly and pat dry.
• Sprinkle half the chile rub onto the chicken pieces and rub in.
• In a skillet, melt butter and add the crispy crust mixture from the seasoning blend. Toast until lightly browned. Remove from heat and add remaining spice rub.
• Transfer the crust mixture to a shallow dish.
• In a separate shallow dish, beat two eggs.
• Dip chicken pieces in eggs, then into crust mixture to coat. Place on a baking sheet lined with parchment paper.
• Preheat oven to 400 degrees, then cook chicken for 30 minutes. Lowever the heat to 350 degrees and bake for 20 more minutes, until chicken is cooked through.
• Remove chicken from oven and let sit for 10 minutes before serving.

To make the waffles:

• Combine 1 cup of pancake mix, ⅔ cup water, 1 egg and vegetable oil in a mixing bowl. Stir until smooth and let rest for 10 minutes.
• Pour batter onto a lightly greased waffle iron. Cook until lightly brown and crisp on the outside.
• Once waffles have cooled slightly, cut into fourths.
• Assemble appetizers by topping each sweet potato waffle with a piece of chicken, hot sauce, and pickles as garnish.