# 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 teaspoon garlic powder
10 - ½ teaspoon paprika
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Vegetable oil, for frying
→ Ranch Dressing
14 - ½ cup mayonnaise
15 - ¼ cup sour cream
16 - ¼ cup buttermilk
17 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
18 - 1 tablespoon fresh parsley, chopped
19 - 1 teaspoon garlic powder
20 - 1 teaspoon onion powder
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
23 - 1 teaspoon lemon juice
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly, rinse with cold water to stop cooking, and set aside.
02 - While pasta cooks, remove chicken breasts and slice them into bite-sized pieces approximately 1-1.5 inches each.
03 - Arrange three shallow bowls in sequence: place all-purpose flour in the first bowl, beaten eggs in the second bowl, and combine panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third bowl.
04 - Working with one piece at a time, dredge chicken in flour to coat evenly, tap off excess, dip in beaten egg, then thoroughly coat in the panko mixture. Place on a clean plate.
05 - Heat vegetable oil in a skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
06 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until the mixture is smooth and well combined.
07 - Add cooled pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl containing ranch dressing. Toss everything together until evenly coated with dressing.
08 - Gently fold the fried chicken pieces into the salad just before serving to preserve their crispness and texture.
09 - Serve immediately while the chicken is warm and crispy, or refrigerate for up to 30 minutes for a chilled salad version.
