In a large bowl combine flour, 1 teaspoon of the paprika, the oregano, salt, and pepper. Place the buttermilk in a shallow dish. Coat chicken with flour mixture, dip in the buttermilk, and coat again with flour mixture.
Meanwhile, in a deep heavy pot or deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs, carefully add a few pieces chicken to hot oil. (Oil temperature will drop; maintain temperature at 350 degrees F.) Fry chicken for 3 to 4 minutes or until chicken is no longer pink and coating is golden brown. Drain on a wire rack or paper towels. If desired, keep chicken warm in a 300 degrees F oven while frying remaining chicken.
In a small bowl combine cocoa powder and remaining 1 teaspoon smoked paprika. Lightly sprinkle fried chicken pieces with cocoa mixture.