Step-by-Step Instructions
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Prep the Peppers: Cut off the stem ends of the banana peppers. Slice each pepper in half lengthwise and scrape out the seeds and inner ribs. Slice the pepper halves into thin, fry-like strips (about ¼-inch wide).
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Set Up the Dredging Station: Prepare three separate shallow bowls:
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Bowl 1: All-purpose flour seasoned with a pinch of salt and pepper.
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Bowl 2: Beaten eggs.
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Bowl 3: Panko breadcrumbs combined with Parmesan cheese, garlic powder, smoked paprika, and Italian seasoning.
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Coat the Pepper Fries: Dredge each pepper strip first in the flour (shaking off excess), dip thoroughly into the egg, and then press firmly into the panko-Parmesan mixture until fully coated.
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Choose Your Cooking Method:
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Air Fryer (Recommended for Extra Crunch): Arrange the coated pepper strips in a single layer in your air fryer basket without overcrowding. Lightly spray the tops with cooking spray. Air fry at 390°F (200°C) for 8 to 10 minutes, flipping halfway through, until golden brown and crispy.
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Oven-Baked: Place on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 12 to 15 minutes until crisp.
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Stovetop Fried: Heat ½ inch of neutral oil in a skillet over medium-high heat. Fry the strips in batches for 2 to 3 minutes per side until golden, then drain on paper towels.
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Serve Hot: Transfer to a platter, sprinkle with a dash of sea salt, and serve immediately with your favorite dipping sauces.
Pro Tips for Best Results
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Dry the Peppers Thoroughly: Ensure the raw pepper strips are completely dry before dredging so the flour sticks properly without clumping.
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Pairing Sauces: These tangy, crispy fries pair exceptionally well with cool ranch dressing, spicy sriracha mayo, garlic aioli, or warm marinara sauce.
