In large glass bowl, whisk together buttermilk, pepper sauce, Dijon mustard, egg and 1 teaspoon oregano. Add chicken cutlets and submerge in marinade. Cover with plastic wrap; refrigerate 1 to 2 hours.
In shallow dish, toss together the bread crumbs, remaining 1/2 teaspoon oregano, the salt and pepper. Set the mixture aside.
In small bowl, whisk together honey, mustard and vinegar until smooth. Set aside until serving.
In deep pot, heat oil over medium heat until it registers 350°F on deep-fat frying thermometer. Remove chicken from refrigerator. One at a time, remove cutlets from marinade, letting excess marinade drip back into dish. Coat chicken with bread crumb mixture. Discard marinade.
Add 3 chicken cutlets at a time to hot oil. Fry for 3 minutes or until lightly browned. Transfer cutlets to a paper towel-lined platter; tent with foil to keep warm.
Let the oil return to 350°F before continuing with the frying. Repeat as above with remaining chicken and bread crumbs. Serve cutlets warm with the Honey-Mustard Sauce and Scallion Buttermilk Biscuits (recipe on www.familycircle.com).