1. All oils have roughly the same amount of fat by volume. 2. Nowhere did this recipe claim to be low-fat. 3. It IS much lower-fat than regular fried chicken because it is pan-fried and not totally-immersed in the oil. 4. "Low fat" is a thirty year old diet fad with disastrous results for human health. Fat from whole foods is good for you. If the fat used in this recipe can be considered "unhealthy", it is not because it is fat, it is because it is hydrogenated fat. 5. This recipe is far far healthier than those requiring glucose-spiking and inflammation-causing wheat flour, as is typical for fried chicken. So if you want a low carb, lower fat recipe using good healthy whole fats, by all means make the substitution. But the recipe as-is is a significant improvement on both the fat and the carb content. (It was delicious, too. I added sriracha powder to mine.)
Use a lower fat oil like grapeseed oil and this is a great low fat meal. Using vegetable oil makes it barely better health wise than regular fried chicken.
Nice chicken supper, nice and moist, baked it sprayed with veggie spray, hoping it would brown, next time I will sprinkle with some paprika for a little colour. thanks for posting.
This is not low fat if it is cooked in oil. If you check the nutritional facts, you can see that the oil wasn't accounted for.
Marvelous taste is all I can say! A delicious low fat recipe. Followed the recipe as written and it was great. Thanks so much for sharing.