# 1, you need good ventilation, anybody does when browning meat properly.
#2, you'll get better results in a hard surface pan, cast iron is good for this, rather than teflon coated.
#3, dry the chicken with paper towels...water and oil cause spattering.
#4, do you need to use oil, use high heat. Well, you won't get good results. The chicken will cook but not brown and you'll loose that flavor. The oil does help the skin brown. Fat is necessary for the Maillard effect (browning of proteins ) to happen effectively.
Lastly, when using a stickable pan, let the food alone for several minutes...don't move it. THen shake it gently with tongs and it will release without sticking or tearing. Now turn the food over and let the other side cook the same way. Cast iron is good becaue it retains the heat and browns well.