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magicofspice
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Heat about 1 inch of canola oil in a skillet or deep pan to 350°F.
Line a rimmed baking sheet with paper towels and place a wire rack on top. Set aside.
Add flour and seasoned salt to a large zip-top bag. Seal and shake to mix.
Add drained banana peppers to the bag. Seal again and shake to coat the peppers evenly.
Working in batches, fry the coated peppers in hot oil until golden brown and crispy, about 2–3 minutes.
Use a slotted spoon to remove the fried peppers and place them on the wire rack to cool and drain.
Repeat until all peppers are fried. Serve warm with your favorite dipping sauce.