# What You 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 tsp garlic powder
10 - 1/2 tsp paprika
11 - 1/4 tsp salt
12 - 1/4 tsp 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 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 - 1/2 tsp salt
22 - 1/4 tsp black pepper
23 - 1 tsp lemon juice
# How To Make:
01 - Cook the pasta in salted boiling water according to package instructions. Drain, rinse with cold water to stop cooking, and set aside.
02 - Slice chicken breasts into bite-sized pieces, approximately 1-inch cubes for even cooking.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third.
04 - Dredge each chicken piece in flour, shaking off excess. Dip into beaten eggs, then press firmly into panko mixture to coat evenly on all sides.
05 - Heat 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry chicken pieces in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
06 - In a large bowl, whisk together mayonnaise, sour cream, buttermilk, fresh dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth and creamy.
07 - Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with dressing. Toss thoroughly until evenly coated.
08 - Gently fold in the fried chicken pieces just before serving to preserve their crispy texture.
09 - Serve immediately for warm components, or refrigerate for 30 minutes for a chilled pasta salad experience.
