In a large plastic food-storage bag, mix together the flour, salt and black pepper. Place the pickle chips in the bag and shake until they are well coated.
Mix together the eggs with the buttermilk. Place the crushed saltines on a plate and mix in the cayenne and dill weed. In batches, dip the flour-coated pickles into the eggs and then lightly dredge in the saltines. Place cracker-coated pickles on a large plate or sheet. Repeat until all the pickles are coated.
In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350°F. Cook the pickles for 1 minute or until golden brown, turning once. Depending on the size of your skillet will probably have to do in several batches. Drain on paper towels.
Serve immediately with buttermilk dressing.
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