You cannot equally replace kosher salt for table salt. Generally speaking, for every tablespoon of table salt, use 2 tablespoons of kosher salt.
Whole Chicken (3- to 8-pound): Mix 2 quarts cold water with 1/2 cup table salt; brine 1 hour.
Bone-in Chicken Pieces (4 pounds): Mix 2 quarts cold water with ½ cup table salt; brine ½ to 1 hour.
Boneless, Skinless Chicken breasts (up to 6 breasts): Mix 1½ quarts cold water with 3 tablespoons table salt; brine ½ to 1 hour.
Note: Do not brine longer than recommended or foods will become overly salty.