How do I avoid over-saturating foods with the cooking oil I'm using?

It's all about temperature. If the oil isn’t hot enough, food will absorb it and become greasy. The normal temperature range for frying is 325ºF to 375º. Most foods cook rapidly in this range  and develop a golden color, crisp texture, and good flavor.
 
High-temperature frying leads to thinner crusts and less oil absorption. In addition to unwanted oil absorption, frying at lower temperatures can result in less flavor and a lighter color.
 
Source(s):
Missvickie.com "All About Cooking Oils"