The first time I had these were at the Texas Roadhouse in Coeur d’Alene https://www.texasroadhouse.com/location/335-coeur-d-aleneid/digital-menu
FRIED DILL PICKLES
3-4 cups dill pickles, sliced
1 cup almond milk
2-3 cups of Panko® bread crumbs
1 10 oz box Kikkoman® Tempura batter mix
1-2 tsp garlic salt, divided
1-2 tsp Cajon seasoning, divided
In a large skillet, heat oil over medium/high heat.
In a large bowl, add milk.
Use a large gallon size baggie, add approximately 1 cup of tempura, set aside.
In another gallon size baggie, add approximately 1-2 cups of Panko® bread crumbs, garlic salt, cajon seasoning, shake to mix, set aside.
Dip a few pickle slices at a time in the milk, then add to tempura, seal baggie and gently shake to coat. Next, take each pickle slice and lightly cover again in the milk. Add to the bread crumbs, seal and gently shake until covered.
Carefully add the pickle slices to the oil. Cook on each side until golden brown. Fry a small batch at a time until golden brown.
Remove and place on a plate lined with paper towels.
Serve with your favorite dipping sauce.