Cut the chicken into eight pieces.
In a large bowl, combine the buttermilk with the pepper sauce and season to taste with salt. Marinate the chicken for at least 1 hour, or preferably overnight in the refrigerator.
Drain the chicken and pat dry. Mix together the flour, paprika, oregano, 1 teaspoon salt and cayenne pepper in a dish and use to coat the chicken. Shake off the excess and set the chicken aside.
Beat the eggs with the oil and 2 tablespoons water. Dip the chicken pieces into the egg mixture, then roll in the breadcrumbs and press well. Place on a plate lined with paper towels.
Preheat the oven to 300�F.
Heat the butter with about 1� of oil in a large heavy-bottomed skillet over medium-high heat.
Add the chicken, skin-side-down, and reduce the heat to medium, cook for about 10 minutes, or until nicely browned.
If necessary, cook in batches-do not crowd the pan, and leave enough space between the pieces to ensure even cooking. Turn the pieces over and cook until browned.
Transfer to a baking dish or roasting pan, cover loosely with foil and bake for 45 minutes.
Drain on paper towels and serve immediately.