1. Prepare the peppers
Wash the banana peppers and slice them into rings about ½ inch thick. Remove the seeds if you prefer a milder flavor.
2. Prepare the coating
In one bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper.
In a second bowl, whisk together the eggs and buttermilk.
Place the breadcrumbs in a third bowl.
3. Coat the peppers
Dip each pepper ring into the seasoned flour, then into the egg mixture, and finally into the breadcrumbs. Press gently so the coating sticks well.
4. Heat the oil
Pour about 1½–2 inches of vegetable oil into a deep skillet or saucepan. Heat to approximately 350°F (175°C).
5. Fry until golden
Carefully place the coated peppers into the hot oil in small batches. Fry for about 2–3 minutes per side, or until golden brown and crispy.
6. Drain
Transfer the fried peppers to a plate lined with paper towels or a wire rack. Let excess oil drain away.
7. Make the ranch dip
Mix mayonnaise, sour cream, ranch seasoning, lemon juice, parsley, garlic powder, and black pepper until smooth. Chill for 15–20 minutes for the best flavor.
8. Serve
Serve the crispy banana peppers immediately with plenty of creamy ranch dip on the side. The combination of crunchy, savory peppers and cool ranch is seriously addictive! 😋🔥
Tip: For extra crunch, double-coat the peppers by repeating the egg and breadcrumb steps once more before frying.
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