Provided are a method of cooking a raw meat, such as meat, fowl, or seafood, using oil contained therein to lower fat, calory, and cholesterol contents and a plate of chicken prepared using the method, the plate of chicken having low fat, calory, and cholesterol contents. The plate of chicken is a healthy food and has a crispy coating and tender and moist inner flesh, like common fried chicken. The method of cooling a raw meat using oil contained therein includes: cutting the raw meat into pieces of a predetermined size and putting the cut raw meat pieces in a spicy source to primarily age the raw meat pieces for a predetermined time; removing the spicy source from the surface of the primarily aged raw meat pieces and uniformly coating the surface of each of the raw meat pieces with coating powder; maintaining the raw meat pieces coated with the coating powder at an ambient temperature for a predetermined time to secondarily age the raw meat pieces such that the coating powder absorbs moisture in the raw meat pieces and forms a coating powder layer; putting the secondarily aged raw meat pieces in an oven and roasting the raw meat pieces at a temperature of 130.about.270.degree. C. for 7.about.20 minutes; and further roasting the raw meat pieces at a temperature of 130.about.270.degree. C. for 2.about.5 minutes while supplying an air flow to the oven.