# What You'll Need:
→ Pasta & Vegetables
01 - 9 oz short pasta (rotini or penne)
02 - 1 cup frozen peas, thawed
03 - 1 small red bell pepper, diced
04 - 2 green onions, sliced
→ Crispy Chicken
05 - 2 boneless, skinless chicken breasts
06 - ½ cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - ½ tsp garlic powder
10 - ½ tsp paprika
11 - ¼ tsp salt
12 - ¼ tsp black pepper
13 - Vegetable oil, for frying
→ Ranch Dressing
14 - ½ cup mayonnaise
15 - ¼ cup sour cream
16 - ¼ cup buttermilk
17 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
18 - 1 tbsp fresh parsley, chopped
19 - 1 tsp garlic powder
20 - 1 tsp onion powder
21 - ½ tsp salt
22 - ¼ tsp black pepper
23 - 1 tsp lemon juice
# How to Make It:
01 - Boil pasta in salted water until al dente according to package directions. Drain thoroughly and rinse under cold water to stop cooking. Set aside to cool completely.
02 - Cut chicken breasts into uniform bite-sized pieces, about 1-inch cubes, for even cooking.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs, garlic powder, paprika, salt, and pepper in the third.
04 - Dredge each chicken piece in flour, shaking off excess. Dip into egg wash, allowing excess to drip off, then press firmly into panko mixture to coat evenly on all sides.
05 - Heat ½ inch vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken in batches, turning once, for 3-4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to paper towels to drain.
06 - Whisk together mayonnaise, sour cream, buttermilk, fresh dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice in a large bowl until smooth and well combined.
07 - Add cooled pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with dressing. Toss gently until all ingredients are evenly coated.
08 - Fold crispy chicken pieces into the salad just before serving to preserve their crunch. Serve immediately, or refrigerate for 30 minutes for a chilled version.
