Start by draining the banana pepper rings thoroughly. Spread them out on a baking sheet lined with paper towels and pat them completely dry.

In a large zip-top bag, combine the all-purpose flour and seasoned salt. Shake it well to mix everything evenly.

Pour about one inch of canola oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F.

Add the dry banana pepper rings into the zip-top bag with the flour mixture. Seal the bag and shake vigorously until every pepper ring is evenly coated.

Working in small batches, carefully add the coated pepper rings to the hot oil using a slotted spoon. Fry for 1-2 minutes, watching closely for a golden-brown color.

Using a slotted spoon or spider strainer, remove the peppers from the oil and transfer them to a wire rack set over a baking sheet.