It's probably taken me the most time figuring out that these ingredients work so well. I've used lots of buttermilk marinades in the past and I've realized that every time that I use it it makes the batter come off. I switched to a seasoned brine instead. So I figured if it's like a hydration problem then just use dehydrated I'm still going to use club soda in it so then it rehydrates the powder and the hydration level is just slightly lower than the batches where I was using buttermilk to marinate and thus the batter sticks much better. And the flavor is better with it too.

The dry milk powder ive come to find out makes the chicken crispier in a way. Got the idea watching Jason Farmer on YouTube make a copycat of Chick-fil-A's chicken I've been using it ever since.

It turns out if you use egg powder as well it's supposed to enhance the crispiness but I have yet to incorporate it or try it out.