Want it healthier without losing flavor? Just take off the breading and enjoy.
It is a myth that chicken should be cooked without the skin to cut fat
and calories. Actually, breading holds moisture in the meat while keeping the
fat out. So, remove the breading from the chicken after cooking instead of
before cooking to get juicy flavor with less fat.*
Which is better, light or dark? Take your pick, both have benefits of their
own.
White meat is lower in fat and calories than leg meat, but skinless leg
meat is still lower in fat than some cuts of red meat. Also, leg meat supplies
more iron than white meat and often provides more flavor.*
*Chicken: Consumers Guide to Buying, Preparing, Storing, Service, Enjoying,
published by the National Chicken Council.