TL;DR – It’s flavorful, it’s moist and there’s no need to remove it.
For years now, we have been told NOT to touch chicken skin. It’s full of fats, it’s artery-clogging and it’s every weight-watcher’s nightmare.
However, doctors from Harvard University now say it is “healthy” and if you’re serving chicken, there’s no need to strip the skin.
Chicken skin has had a bad rap for being high in fat. But most of the fat in chicken skin is healthy, unsaturated fat—and cooking with the skin keeps the chicken flavourful and moist, so you don’t need to add as much salt or use a breaded coating.
But before you happily run to KFC (gosh, a greasy, juicy deep-fried hot & crispy chicken thigh does sound very good indeed), when it comes to chicken skin – like all other food actually – it’s about moderation.
Though at least I can now have my skin and eat it too.