This is just my suggestion as I share your philosophy that my husband and son should not have to change everything about their eating just because I couldn't put the fork down.
Try some alternatives, for frying, pan fry in a small amount of extra virgin olive oil (my bet is he won't notice the difference), use panko bread crumbs with a bit of flour for the batter, use more seasonings like some cajun or creole seasoning the flour mix to decrease the amount of flour used without losing flavor.
Adapt and overcome the old school thought process on frying that was the only way around it for me. And, you know what, my husband has welcomed every change, not because it's "better for him", but because he loved my creations. There's lots of "baked fried chicken" recipes on allrecipes.com that I've used, and while I know it's not the same crunchiness as deep fried chicken, it's a close alternative. He might even welcome the changes, and surprise you.
Making meatloaf, or say beef salisbury steak, use pork rinds for the binder instead of breadcrumbs or crackers, that way you can enjoy it and so can he without it changing the texture of the meat. Make a low carb barbque sauce (just google it, several will pop up), my husband didn't know I had switched from our normal Sweet Baby Ray's sauce to my own lower carb creation. Of course, I didn't tell him, he just gobbled it down and raved about it.
I also hid ground up flax seed in all of his muffins, and baked goods, in his salad dressing when added a side salad to a meal. I added spinach to lasagna, and seriously he never even knew what was going on. And, believe me, my husband is a meat, potatoes, fry it up kind of Southern man.
Band to VSG revision: June 3, 2009
SW 270lbs GW 150lbs CW Losing Pregancy Weight Maintenance goal W 125-130lbs