Stir together flour, the 7 spices and the salt in a shallow bowl until well blended.
Beat the egg together with the milk until smooth in a separate bowl.
Remove the skin from the chicken.
Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg mixture, and again in flour. Set breasts aside to rest for 10 minutes.
Preheat the oven to 350°F.
Heat the vegetable oil in a skillet over medium-high heat.
Dredge the chicken breasts in flour again, and shake off excess.
Brown the chicken in the hot oil until golden brown on all sides.
Place onto a baking sheet, and bake in the preheated oven until the chicken reaches an internal temperature of 165°F.
While the chicken is baking prepare the Coyote Pancake and Waffle mix according to package directions for waffles.