Begin by ensuring the pickled banana peppers are completely dry. Pat them gently with a paper towel to remove excess moisture.

In a mixing bowl, combine all-purpose flour, cornmeal, garlic powder, and seasoned salt. Whisk until well blended.

Dip each dried banana pepper into the flour mixture, ensuring it’s fully coated. Shake off any excess and set aside.

Heat oil in a deep frying pan to about 350°F (175°C). Check temperature with a small amount of the flour mixture; it should sizzle.

Add the coated banana peppers to the hot oil in small batches, frying for about 3-4 minutes until golden brown and crispy.

Remove the banana peppers from the oil and drain on a plate lined with paper towels.