That's what the suggested recipe said, so that's what I went with, both times.
I don't think I notice a difference, if there is, it's probably very slight. I might like this one even more.
BTW, the half cup of salt is for the brining part (where you put it in a gallon of water and salt for 8-24 hours). For the seasoning, 1 tablespoon of salt is enough. I don't know if you've ever poured half a cup of salt out, but it's a lot.
The total seasoning that goes on the chicken is only about 3-4 table spoons worth, but it's enough to cover the entire chicken.