I do my chicken parts very simple. I usually do wings or drumsticks, but I also do breast strips this way too. I season thoroughly first with the chicken just damp enough to hold the seasoning. I will sometimes use thyme and rosemary for a savory, traditional poultry seasoning, or cajun or jerk seasoning for a spicier strip. Most anything you like will work, but do your seasoning thoroughly before you bread or flour the chicken.
My favorite for wings and drumsticks is Savory Spice Shop Jamaican Jerk dry seasoning. I use it liberally and season all pieces before dredging in flour. After dredging I let them sit for about 10 minutes until the flour is tacky, Then into a frying pan with oil heated on medium heat. I don't deep fry, just normal fried chicken - oil about half way up the chicken parts - use less oil for smaller pieces. I will usually turn them a couple of times to get them evenly browned. Drain on a rack or paper towel and eat.