Cooked in oil, with the skin on, it's a double-barreled assault on the fat front. For starters, a large percentage of fat in chicken can be eliminated by choosing the right cut and trimming skin. Half the fat in breast and thigh meat is removed when the skin comes off. Cooking methods also affect the fat and calorie content of chicken. Coat the pan with a generous amount of oil and spray chicken with vegetable-oil cooking spray to maximize browning while minimizing added fat.
Portion control is important.
In general, foodservice portions are larger than portions from packaged products or most home-cooked meals. Moisten or marinate chicken and coat using a seasoned breading. Oil the baking sheet to prevent sticking and assist the browning process. After chicken pieces are breaded, spray each piece lightly with cooking spray to help coating adhere and maximize the browning effect. Yellow cornmeal 6 Tbsp.