Oil Temperature Drop Is Why Fried Food Gets Greasy
Frying works because hot oil flash-boils the moisture at food's surface, and that outward steam pressure is what keeps oil from soaking in. Adding too much food at once drops the oil's temperature sharply, and once it falls below the point where that steam barrier forms fast enough, oil starts seeping into the food instead of staying on the outside — which is the real cause of greasy, soggy fried food, not simply "too much oil." Frying in smaller batches and letting the oil recover between them keeps the temperature high enough to stay crisp.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.