# 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 - 1/2 cup all-purpose flour
07 - 2 large eggs
08 - 1 cup panko breadcrumbs
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - Vegetable oil for frying
→ Ranch Dressing
14 - 1/2 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/4 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 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
23 - 1 teaspoon lemon juice
# Directions:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain thoroughly, rinse with cold water, 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 line. Place 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 - Coat each chicken piece in flour, shake off excess, dip into beaten egg, then thoroughly coat with the panko mixture. Place breaded pieces on a clean surface.
05 - Heat vegetable oil in a skillet over medium-high heat. Working in batches, fry chicken pieces for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
06 - In a mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth and well combined.
07 - In a large bowl, combine cooked pasta, thawed peas, diced bell pepper, and sliced green onions. Pour ranch dressing over the mixture and toss until all ingredients are evenly coated.
08 - Gently fold crispy chicken pieces into the salad just before serving to preserve the crispy texture and prevent sogginess.
09 - Serve immediately for warm salad with crispy chicken, or refrigerate for 30 minutes and serve chilled.
