Slice the banana peppers into 1/4-inch thick rings. For less heat, remove the seeds and white membranes.

In a shallow dish, whisk together the flour, cornmeal, salt, paprika, garlic powder, black pepper, and cayenne pepper.

In a separate shallow dish, whisk the buttermilk and egg together until smooth.

Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Working in small batches, dredge the banana pepper rings first in the dry flour mixture, then dip them into the wet buttermilk mixture, and finally press them back into the dry mixture for a thick coating.

Carefully place the coated rings into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until they are golden brown and crispy.

Using a slotted spoon, remove the fried peppers from the oil and transfer them to a wire rack to drain. Sprinkle with a pinch of extra salt while they're still hot.

Repeat the process with the remaining pepper rings and serve immediately with your favorite dipping sauce.