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.