Nashville Hot Chicken Bake

• 1/3 cup chicken stock
• 1 tablespoon pickle juice (from jarred dill pickle chips)
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon garlic powder
• 3 tablespoons Louisiana-style hot sauce, divided
• 3 tablespoons brown sugar, divided
• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken breast, cut in 3/4-in. cubes
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 4 thick white bread slices, cut into 1-in. cubes
• 4 tablespoons unsalted butter, divided
• 1/4 cup dill pickle chips, quartered

1. Preheat oven to 375u0b0F. 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.
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.
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.
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.

chicken stock, pickle juice, sweet paprika, garlic, hot sauce, brown sugar, olive oil, chicken, kosher salt, black pepper, flour, bread, unsalted butter, dill pickle chips

Taken from www.myrecipes.com/recipe/nashville-hot-chicken-bake (may not work)