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Place your chicken breasts in a large bowl and cover with 8 C of Luke Warm water. the breasts need to be submerged.
Stir into the bow the ⅓ C of the Kosher Salt.
Pre-heat your oven to 400 to 425 degrees depending on how hot your oven gets.
Let your chicken breasts sit on the counter for 15 to 20 minutes in the salt water.
Drain your chicken breasts and pat them dry with paper towels. Make sure to rinse your sink well with very hot water and even give it a spray of bleach so there is no cross contamination and you donét get sick.
Cover a cookie sheet with foil and place the chicken on the sheet and brush the chicken really well with the butter.
Pour the remaining butter over the chicken, or discard the rest, to avoid cross contamination do not use the butter for anything else.
Season the breasts well with the salt, pepper, garlic powder and paprika.
Make sure your oven is very hot, this is key. Place your chicken in the oven for 15 to 20 minutes. Every oven is different. You should remove your chicken from the oven when it reaches a temp of about 150 to 160, it will continue to cook 5 to 10 degrees out of the oven. This helps the chicken from getting dry.
This last step is the most important. Let the chicken rest for 20 minutes minimum. This allows the juices to redistribute before slicing it.