In a Ziploc type bag, combine water and salt and add chicken. Let sit for 20-30 minutes. Don’t let it be in the water more than 3o minutes or your chicken will be too salty

While chicken is in salt water, in a small bowl combine all the seasonings and stir to combine.

After 30 minutes drain water and blot chicken with paper towels to remove excess water. Place chicken on a plate.

In a medium or large frying pan pour in oil and turn heat to medium high.

Spray one side of each chicken breasts with cooking spray or very lightly coat chicken with canola oil. Generously sprinkle chicken with seasonings and rub it into the breast so it sticks. Flip breasts over and re-peat the process. Place 2 chicken breasts into frying pan and fry for 5-7 minutes, depending on thickness. Do not move breasts once in the pan or the seasonings won’t stay on the chicken. Once chicken isn’t as floppy and easily flips, turn to cook the other side. Add 1 tablespoon of butter to the pan and cook for another 5-7 minutes until chicken is done.

Add 2 more chicken breasts to the pan and repeat the cooking instructions, making sure to add another tablespoon of butter after flipping with each new batch of cooking. You may need to add a bit more canola if the pan gets too dry after 1-2 batches of cooking.

Let chicken rest on a plate for 5 minutes before serving or cutting.