Use some oils to avoid sticking.
I do same when making roti.

Aren't there several nonstick products out there that work well? Butter has actually been working good for me.

Use a heart healthy oil like olive or canola. Canola is probably better for frying chicken, but a light virgin olive oil would do a nice job too. Don't use any more oil then you need, even the heart healthy oils should be used sparingly.

I know the question here was about a non stick skillet, but I have to add that love the Reynolds Non-Stick Aluminum Foil. If you haven't tried it yet, then go out and get some. We use it for baking and broiling foods. You'd be amazed by this stuff. I have to rate this foil at 10 on a scale of 1 to 10.

I was given a roll of that stuff recently, and I loved it too. I don't normally line my baking pans because they are new, but it works good when you buy big packages of meat like at Sam's Club or Costco, and then break them down into smaller meal sized packages to freeze. The foil just peels completely away from the frozen meat, instead of leaving little pieces that you have to pick at with a knife. It is amazing.