Horizontally halve the chicken breast. Gently pound the resulting cutlets so they’re an even thickness, about ½ inch. Marinate in the dill pickle juice and garlic for 30 minutes to 1 hour in the fridge.
Combine the hot sauces, butter and garlic in a saucepan large enough to dip your finished chicken breast in; and bring to a simmer over medium-low heat, simmer about 5 minutes. Add honey. Cook until slightly thick, about 15 minutes. Discard the garlic. Keep warm.
Place Ritz crackers in a zip-top plastic bag, squeeze out as much air as possible, and seal. Use a rolling pin—or a wine bottle, or anything heavy—to pound into fine crumbs.
Whisk counter seasoning into the flour. Set up 3 bowls for the coating: one for the seasoned flour, one for eggs, and one for Ritz crumbs.
Mix the duck fat and butter together, slather the inside of the buns and toast them face up in a 400° oven until toasted. Keep warm.
Remove chicken from marinade and let juice and garlic drip off. First dip each piece of chicken in the seasoned flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the Ritz crumbs, making sure the whole piece is evenly coated. Let the coated chicken pieces rest on a plate for at least 15 minutes to 30 minutes.
In a cast-iron skillet or large saute pan, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading. Fry the chicken, making sure not to crowd them (cook in batches if needed). Cook 3 to 4 minutes until the bottom is a golden-brown, flip and fry about 3 minutes until nicely browned on the flipside.
Transfer the pieces to a wire rack.
With your duck butter toasted brioche buns toasted and laid out, slather the bottom of the bun with Odom Graves Sandwich Sauce.
Next dip your still hot chicken breast in the warmed Buffalo'd Sauce, let drain off excess. Place on bottom bun. Top with manchego cheese, pickles and green onions.