Heat about 1-inch of canola oil to 350℉.

Cover a rimmed baking sheet with a layer of paper towels, then set two wire racks on top of the towels side by side. Set aside.

In a large ziplock bag, add both the flour and seasoned salt. Seal the bag to close, and shake to evenly combine.

Add the well-drained peppers to the flour mixture, seal the bag, and shake to coat the peppers.

Working in batches, add the peppers to the hot oil and fry until crispy and golden brown.

Use a strainer spoon to carefully transfer the fried peppers to the wire rack to cool and drain off excess grease.

Repeat until all the peppers are fried, serve warm with dipping sauce of choice.