I always remember wet/dry/wet/dry.

For chicken cutlets (the base to Chicken Parmigiana) I pound the breast meat thin, maybe 1/4" and season it. Then dredge it in flour, dip in beaten egg, then panko breadcrumbs. I try to make sure each step is thorough as, for example, if I leave a section of floured cutlet without egg on it, the dry panko won't stick to the dry flour. If I try to egg the chicken before it's floured, the wet egg won't stick to the wet chicken.

I do the same with cube steak (soaked in seasoned buttermilk all day) for chicken-fried steak, except it's flour/buttermilk/flour. I use the buttermilk that the steak soaked in between the flour dredges.

Wet sticks to dry and dry sticks to wet. I think no matter what you're coating and cooking, this will help.

Oh, and with the exception of things like shrimp that will fry for a very short time, I don't usually season the flour. I feel you'd need to use so much seasoning that it would be a waste. Plus, if the seasoned flour is the outside, some of the seasonings, like garlic or herbs, that are hitting the oil can burn and give an off flavor. I brine, soak and/or season the victim before the first dredge. 

Hope this helps,

Chuck