I think if you start to cut the salt down too much, it approaches a marinade more than a brine. I consider the minimum to be 1/2 cup table salt (more like 3/4 kosher) to 1 gallon water. I have done down to 1/4 cup but did not find that amount to be like a brine.
I like the idea of tenderquik for the sake of preserving the color of the meat. Probably less important in chicken than pork.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."