Salad oil for frying
      2    Eggs

      1 c  Milk

    3/4 ts TABASCO pepper sauce

  2 1/2 lb Chicken pieces

    3/4 c  All-purpose flour

    2/3 c  Grated Parmesan cheese

      1 tb Parsley flakes

      1 ts Salt

      1 ts Oregano

  Heat 1/2 to 1 inch oil in large heavy skillet.  Beat together eggs, milk
  and TABASCO sauce.  Dip chicken pieces in mixture and cover well. Mix
  flour, cheese, parsley, salt and oregano together in paper bag. Shake
  chicken pieces in bag until thoroughly coated. Place in hot oil and cook
  20-25 minutes.  Drain on absorbent paper. Serves 4.