I like to give my chicken parts a soak in buttermilk for 12-24 hours before I season them, dredge them in flour and fry them in a cast iron skillet with about three sticks of shortening. As far as seasoning goes, I just use sea salt and maybe some paprika.
It's not my own recipe, as I blatantly stole it from Alton Brown. Forgive me for my lack of originality in the realm of fried chicken :)