# 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
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
# How To Make It:
01 - Bring salted water to a boil in a large pot. Cook pasta according to package instructions until al dente. Drain thoroughly and rinse with cold water. Transfer to a large mixing bowl and set aside.
02 - While pasta cooks, slice chicken breasts into bite-sized pieces approximately 1 to 1.5 inches in size.
03 - Arrange three shallow bowls in a row. Place flour in the first bowl. Pour beaten eggs into the second bowl. In the third bowl, combine panko breadcrumbs, garlic powder, paprika, salt, and pepper, mixing thoroughly.
04 - Coat each chicken piece in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off. Finally, coat thoroughly in the panko mixture, pressing gently to adhere. Place breaded pieces 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 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
06 - In a separate bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add fresh dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Whisk until fully incorporated and seasoning is evenly distributed.
07 - Pour ranch dressing into the bowl containing cooled pasta. Add thawed peas, diced bell pepper, and sliced green onions. Toss gently with a large spoon or salad tongs until all ingredients are evenly coated with dressing.
08 - Gently fold crispy chicken pieces into the pasta mixture just before serving to preserve crispness. Alternatively, chill the salad for 30 minutes before adding chicken for a cold presentation.
