Pour oil in a large, deep skillet to a depth of 1 1/2". Preheat over medium heat to 375 F. 

In a wide, shallow bowl, add the flour, salt, sugar, pepper and oregano. Whisk to combine. 

In another wide, shallow bowl, beat the eggs with approximately 1 tablespoon of water.

Dredge the chicken in the flour mixture, then the beaten egg, then back through the flour mixture. Set aside until you have enough for one single layer in your oil (usually only 3-4 thighs).

Carefully add the chicken to the oil, taking care not to crowd them in the pan. Cook until the chicken has turned golden brown (~5 minutes), then flip them and cook for another 3-4 minutes until the back side is brown as well. Remove from oil to a plate lined with paper towels and repeat the dredging and frying with your remaining chicken. 

In a small measuring cup, measure out your honey. Stir in the sriracha until even throughout. 

Serve waffles topped with chicken and drizzled with honey.