Crispy chickenskins as a source of gelatin/protein?

I’m looking into ways to get some more lesswatery drier foods. I saw this blog on making crispy chickenskins,where you boil the skins and then fry/bake them in (coconut)oil. It seems tasty,never had it

What I’m wondering is: A) Would this make a good source of gelatin&protein? (is the amount of protein similar to gelatinpowder around 6grams or more to the meat around 20grams per 100gram?)

B) Would boiling them remove a high amount of the fat,so low/no PUFAS?

C) I could only get skins from commercially raised chickens,how bad would that be in relation to nutrition/fatprofile,inflammation factor etc.