Stop removing chicken skin. According to doctors, it’s actually good for you!


I love busting old health myths, and today you’re in for a good one! Health professionals are now advising against discarding and removing your chicken skin. Without all the guilt you can enjoy your chicken skin!

As people tend to spend a lot of effort into seasoning and preparing the skin, removing the chicken skin always boggled me from a culinary point of view  after the cooking process. It didn’t make much sense, but many do this for “diet” reasons.

Chicken skin is good for your heart not just “fat” that you are discarding!

Fat can often get a bad rep. We are trying to avoid trans fats, from processed foods, which can contribute to high blood pressure, and plaque build-up in the arteries.

Monounsaturated fats found in avocados and fatty fish are good for you due to the omega-3 fatty acids which are essential for brain health. Unsaturated fat found in chicken skin, contains omega-6 fatty acids that are beneficial as well.

To remove the skin is pinching calories!

If you are a calorie counter, which I don’t recommend in the long run beyond determining relatively how much or little you need to eat in order to meet a particular fitness goal, the act of removing your chicken skin would be rendered quite moot as you would only be taking away, fifty calories (in regards to a 12 oz. chicken breast).

Calories are not  enemy of your body. In regards to metabolism, it isn’t the amount of calories  you put into your body that make the difference, but the  rate and quality of activity that you balance with it.

Without anything extra chicken skin can provide the flavor you need!

During the cooking process chicken skin is left on anyway in order to produce moist chicken. In order to infuse flavor into said chicken it only makes sense that you would season the skin before-hand.

Eating the flavorful, seasoned skin will prevent you from adding too much excess salt or make you crave sauces that are high in processed syrups and synthetic sugars.