A good chef knows that frying food appropriately, will not be that detrimental to cooking it any other way.
Prepare the food at room temperature, and make sure to only begin frying when the oil is hot. If you begin frying when the oil is not hot enough, the food will absorb alot more oil than necessary.
But if you begin frying when the oil is hot, it will sear and crips the outside, while the heat cooks the inside. Take a nice fat chicken breast for example. When you get fried chicken, do you cut it open and have oil drip out? No.
The worst part of it all for your health is the breading, so if you can stay away from too much breading (perhaps just a light coat of flour?), you should be just fine!