Ensure the pickled banana peppers are thoroughly drained and dry. Pat dry with paper towels.

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

Heat oil in a deep frying pan to about 2 inches deep over medium heat until it reaches 350°F (175°C).

Dip each banana pepper ring into the batter, ensuring it's fully coated, then shake off the excess.

Fry the coated banana peppers in small batches for about 4-5 minutes until golden brown.

Remove from oil and drain on paper towel-lined plate.