So much emphasis is put on skinless chicken because most of the fat in chicken is in the skin. At one time there had been a debate about whether cooking chicken with the skin on—and removing it after cooking—was higher in fat than simply peeling the skin off before cooking. The U.S. Department of Agriculture analyzed chicken cooked both ways using both breast meat and thigh meat.
The answer is that there is no significant difference between the two, but that the moisture content of the chicken cooked with the skin on was significantly higher. Same fat and calories, just juicer chicken.
My pulled chicken barbecue recipe is a perfect example of using good research to eat great food and still eat healthy. In the twice-cooked chicken, the bird is roasted skin on and then mixed with the barbecue sauce for the second cooking. It's juicer and more flavorful, but has no more fat or calories than the skinless chicken. Read More "The Health of It All..." Articles