Season the chicken on both sides with salt and pepper.
In a bowl mix flour, oregano, salt, and pepper. In another bowl beat the egg, and a third bowl place the panko breadcrumbs seasoned with salt and pepper.
Coat the chicken in the flour, then in the egg, then back into the flour, then back into the egg, then coat very well with panko, pressing into the chicken to make sure the breading is firmly attached.
Heat the oil in a pot or heavy-bottomed cast iron skillet on medium heat to 350°F.
In a bowl whisk the sugar and vinegar until the sugar is dissolved. Toss in the cabbage mix, season with salt and set aside.
Working in batches if needed, add the chicken to the hot oil in the pan and fry on one side for 8 to 10 minutes, and then use tongs to turn the pieces over and fry for another 6 to 8 minutes, until golden brown or until an internal temperature of 160°F is reached. (To check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer.)
Once cooked, set on a paper towel to drain any excess oil.
Remoulade sauce: In a bowl whisk the mayo, ketchup, and relish. Set aside.
Lightly toast the ciabatta rolls. Spread the remoulade sauce onto the bottom of the bread, top with chicken, hot sauce (if using), more remoulade sauce, and cabbage mix.
**Use extra remoulade sauce for the fried pickles