In a large bowl, whisk together hot sauce, Worcestershire sauce, pepper, and salt. Add chicken and marinate in the refridgerator for 2-12 hours (the longer you marinate the more intense the flavor will be).

Preheat oven to 425°. Remove chicken from marinade, add bread crumbs to the marinade, and mix well. Coat chicken thoroughly with mixture.

Spread oil over the bottom of a shallow 9" x 13" baking dish. Arrange the 6-8 chicken breats in the dish and bake for 15 to 20 minutes. Turn chicken over; reduce heat to 325°, and cook for an additional 15-20 minutes or until juices run clear when pierced with a fork.