[RacerBill]

I don't think I'd say frying is "inherently evil" but it's usually inherently caloric. No matter what you fry, there will be added oil.

And I hate to get too technical, but it depends on what you mean by the word "fry." To some that can mean:
1) Saute -- heat up a tablespoon or two of oil in a skillet, add chicken or whatever and cook it on both sides. Usually this is for a flat piece of meat, like a chicket breast cutlet. You can usually go low-carb this way, if you skip dusting the meat with bread crumbs or flour.
2) Pan fry -- heat up an inch or so of oil in a skillet, then add food. This is typically used for fried chicken, with whole chicken parts on the bone. Most pan-fry recipes require breading or batter to keep the meat from soaking up too much oil.
3) Deep fry -- heat up a buttload of oil, and food is cooked completely submerged in oil, like French fries, chicken fingers, or other fast food. This is the one that most people counting calories will try to avoid at all costs. It's a huge hassle to do this at home. Anything cooked this way will be greasy.

Hope that helps. What kind of recipes are you thinking about besides chicken breasts? The one you give could be sauteed in a nonstick pan with a spritz of Pam, and you could leave out the flour and just use the spice rub.