Why do precooked forms of breaded chicken that you buy from a store typically have 3-5 times the fat:protein ratio of uncooked breaded chicken from the same store? The ratio is typically 1:1 or higher for the former, but I have seen as low as 1:5 for the latter.

Whatever they're doing that quadruples the fat:protein ratio, it's doing NOTHING for the taste vs. just plain baking the uncooked stuff.