Wash and thoroughly pat dry chicken legs with paper towels, then set aside.

In a medium bowl, combine sea salt, black pepper, garlic powder, paprika, onion powder, and Italian Seasoning.

Coat chicken legs generously with about one tablespoon of the spice mixture, rubbing it in well. (Optionally, add a splash of olive oil to help distribute spices evenly). Set aside for 10 minutes.

In a gallon-size plastic bag, mix together self-rising flour, cornstarch, and the remaining spice mix. Ensure the flour mixture is well-seasoned; add more spices and salt if needed.

In a large shallow dish, whisk together eggs, hot sauce, milk, and water until well combined.

Lightly coat each chicken leg in the flour mixture, shaking off any excess.

Place the floured chicken on a wire rack for 5 minutes to allow the flour to absorb moisture.

Dip each chicken leg into the egg mixture, shaking off any excess liquid.