Begin by draining the pickled banana pepper rings well, using paper towels to eliminate excess moisture until they are tacky and not slick.

In a zip-top bag, combine the all-purpose flour and seasoned salt. Seal the bag tightly, then shake it vigorously to mix the ingredients thoroughly.

In a heavy-bottomed skillet or Dutch oven, pour in about an inch of canola oil and heat it to 350°F.

Place the dried banana pepper rings into the zip-top bag filled with the flour mixture. Seal the bag again and shake gently until each pepper is evenly coated.

Carefully add the coated banana peppers into the hot oil in small batches. Fry them for about 1-2 minutes until they are golden brown and crispy.

Using a slotted spoon, remove the fried banana peppers from the oil and place them on a wire rack set over a baking sheet.

Pair your crispy fried banana peppers with your favorite dipping sauce, and serve them immediately.