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1
Preheat oven to 375u00b0F. Whisk together chicken stock, pickle juice, paprika, garlic powder, and 2 tablespoons each of the hot sauce and brown sugar in a medium bowl; reserve. Heat oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper, and add to hot skillet. Cook, undisturbed for 3 minutes. Flip and cook and additional 2 minutes. Transfer chicken to an 8-inch square baking dish.
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2
Whisk flour into drippings in skillet, and cook, whisking constantly for 1 minute. Whisk reserved chicken stock mixture into skillet; cook, whisking constantly for 2 minutes, scraping any bits from bottom of the skillet. Pour stock mixture over chicken; toss to coat.
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3
Microwave 3 tablespoons of the butter in a microwavable bowl. Add bread cubes to melted butter; toss to coat. Gently place coated bread cubes evenly over chicken (careful not to push into sauce). Cover and bake in preheated oven for 10 minutes. Uncover and bake until golden, crisp and bubbly around the sides, about 15 minutes.
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4
While casserole bakes, microwave remaining 1 tablespoon each hot sauce, brown sugar, and butter in a microwavable bowl in 30 second intervals until sugar is dissolved, whisking after each interval.
