Start by draining the pickled banana pepper rings thoroughly. Pat them dry on paper towels until they feel tacky.

In a large zip-top bag, combine the all-purpose flour and seasoned salt. Seal and shake well to mix.

In a skillet, heat about 1 inch of canola oil to 350°F. Test temperature by dropping in a bit of flour.

Carefully add the dried banana pepper rings into the bag with the flour mixture. Seal and shake until evenly coated.

Gently place the coated peppers into the hot oil in small batches, frying for 1-2 minutes until golden brown.

Use a slotted spoon to transfer fried peppers to a wire rack over a baking sheet to drain excess oil.

Enjoy warm and pair with your favorite dipping sauce!