Mixed and Melding to be Cooked

I have said before that the milk/ buttermilk is an important part of the KFC OR taste and partially lends to the nutty taste and smell. I have tried powdered milk recently to see if it can additionally give a stronger nutty profile mixed with lemon juice during the marination. There is a powdered buttermilk product that I want to try also.
Buttermilk, after all, is part of traditional Southern fried chicken and I can see CHS using the method.

Crazyforchicken, could you re-post your 24 hour brining method? Otherwise, Silver can you post the method. Thnx.
In this latest attempt, how were the joints and meat quality?

I tried a 2 day brining with salt to try a softer bone consistency and it still lacks the softness that velveting provides. Oddly, the meat achieved a pinkish hue after the 3rd and fourth day. ( I set aside a piece for continuing observation as part of the experiment.

Sorry about your battle with diabetes, Silver.

I think the thighs we cooked today were more tender and juicy throughout than has been typical for us.  But they entirely lacked the section with the oyster, kidney, and finer bones.  That section is there if the leg and thigh are purchased as a unit and separated at home, but (from our sources at least) not if thighs alone are purchased.  I enjoy that section, so not having it is a bit of a disappointment.

I do not rinse. I let it drain off.

You must try 2.5#-3# broilers. Ice water chilled, no additives. Up to 15% retained water. These chickens are young and will give you a juicy and tender final product. The pre-cut chicken parts you can buy are random sizes and from random aged birds (usually older and larger so they make more $ on the parts). Buy small whole birds and cut them up yourself.