In a bowl, mix the buttermilk, hot sauce, and half of the oregano. Season the chicken on both sides with salt and pepper and soak in the buttermilk mixture for 20 minutes.
Coat the chicken in the flour, then in the buttermilk, then back into the flour, pressing into the chicken to make sure the breading is firmly attached.
Heat the canola oil in a pot or heavy-bottomed cast iron skillet over medium heat to 350°F.
Working in batches if needed, add the chicken to the pan and fry on one side for 3-5 minutes, and then use tongs to turn the pieces over and fry for another 3-5 minutes, until golden brown and crispy and 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. Season with salt. Lightly toast the rolls.
In a bowl, mix together the paprika, garlic powder, onion powder, chili powder, and oregano. Mix in 2-3 tablespoons of the hot canola oil you use to fry the chicken with. Then spoon that over the cooked fried chicken.
Layer the roll with lettuce and tomato, drizzle with olive oil and vinegar, then season with salt and pepper. Top with the chicken and blue cheese. Serve.