Drain the pickled banana pepper rings thoroughly and spread them out on a paper towel-lined baking sheet.

In a large zip-top bag, combine the all-purpose flour with the seasoned salt. Shake the bag well to blend everything thoroughly.

Pour about an inch of canola oil into a heavy-bottomed skillet or Dutch oven and heat the oil to 350°F.

Add the dried banana pepper rings to the flour mixture inside the zip-top bag and shake until coated.

Carefully add the coated banana pepper rings to the hot oil in small batches, frying for 1-2 minutes until golden brown.

Remove the banana peppers from the oil and place them on a wire rack set over a baking sheet to drain excess oil.