Substituting table salt for kosher salt when brining chicken How much regular table salt should I use when brining chicken pieces? 

I don't have kosher salt, just regular iodised table salt. Does this really make a difference? I thought salt was salt. 

Additionally, I have never found non-iodised salt for sale in South Africa. There is, however, a big fad in "Himalayan Crystal Salt" at the moment in South Africa (http://en.wikipedia.org/wiki/Himalayan_salt). Would this be better to use?
If you can find canning or pickling salt, it's not iodized (and has no other additives, unlike some kosher salts), so won't contribute any off flavors that roux mentioned.

However, the different grain sizes will be a problem as they pack denser, so based on a chart from Marton's salt that ManiaxZX linked to in discussing differences in salts, they'd recommend cutting the salt by 20% when changing from kosher salt to table salt to canning/pickling salt.