Go Back

Crispy Fried Banana Peppers

Golden, crunchy, and slightly tangy, these crispy fried banana peppers are the ultimate crowd-pleasing Southern appetizer, served alongside a homemade creamy garlic ranch dipping sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Peppers
  • 6 large Fresh banana peppers Washed, dried, and sliced into 1/4-inch rings
  • 4 cups Frying oil Peanut, canola, or vegetable oil
The Breading Station
  • 1.5 cups All-purpose flour Divided use (1/2 cup for dredge, 1 cup for coating)
  • 1 cup Buttermilk
  • 2 large Eggs
  • 1 cup Yellow cornmeal Fine or medium ground
  • 1 tsp Kosher salt Plus extra for finishing
  • 1 tsp Black pepper Freshly ground
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Cayenne pepper Optional, for heat
Creamy Garlic Ranch Dip
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream
  • 2 cloves Garlic Minced
  • 1 tbsp Fresh dill Finely chopped
  • 1 tbsp Fresh chives Finely chopped
  • 1 tbsp Lemon juice Freshly squeezed
  • 1 pinch Salt and pepper To taste

Equipment

  • Deep fryer or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider
  • Wire cooling rack

Method
 

  1. Prepare the peppers: Slice the fresh banana peppers into 1/4-inch to 1/3-inch rings. Lay them flat on a paper towel-lined baking sheet and pat them completely dry. This is crucial for the breading to stick.
  2. Set up your breading station with three shallow bowls. In bowl one, place 1/2 cup of flour. In bowl two, whisk together the buttermilk and eggs. In bowl three, whisk together the remaining 1 cup of flour, cornmeal, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
  3. Working in batches, toss the dried pepper rings in the plain flour, shaking off any excess.
  4. Dip the floured rings into the buttermilk mixture, ensuring they are fully coated, and let the excess drip off.
  5. Transfer the rings to the seasoned cornmeal mixture, tossing and pressing gently so the breading adheres securely. Set breaded rings on a wire rack.
  6. In a heavy-bottomed Dutch oven or deep fryer, heat 2-3 inches of oil to 375°F (190°C).
  7. Carefully drop the breaded peppers into the hot oil in small batches. Fry for 2-3 minutes until golden brown and crispy.
  8. Use a slotted spoon to remove the peppers and transfer them to a wire cooling rack set over a baking sheet. Immediately sprinkle with a pinch of coarse kosher salt while hot.
  9. While the peppers fry, whisk together all the dipping sauce ingredients (mayonnaise, sour cream, garlic, dill, chives, lemon juice, salt, and pepper) in a small bowl until smooth.
  10. Serve the crispy fried banana peppers immediately while hot, alongside the creamy garlic ranch dip.

Notes

If using jarred pickled banana peppers instead of fresh, drain them completely and press them firmly between layers of paper towels until they are bone-dry before breading, otherwise the crust will fall off in the fryer.