Crispy Chicken Ranch Pasta Salad

# Needed ingredients:

→ 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

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

# How to make it:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions. Drain thoroughly and rinse with cold water. 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: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third.

04 - Coat each chicken piece in flour, shaking off excess. Dip into beaten egg, then press into panko mixture until fully coated.

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 large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice until smooth and homogeneous.

07 - Add cooked pasta, thawed peas, diced bell pepper, and sliced green onions to the bowl with ranch dressing. Toss until all ingredients are evenly coated.

08 - Gently fold in fried chicken pieces just before serving to preserve crispness.

09 - Serve immediately for warm salad with crispy chicken, or refrigerate for 30 minutes for a chilled version.

# Expert Suggestions:

01 -

The contrast between cold creamy pasta and warm crispy chicken creates this incredible texture party in your mouth
Everything can be prepped ahead except the final toss, making it perfect for stress-free entertaining

02 -

I learned the hard way that adding the chicken too early makes it lose its signature crunch, so fold it in right before serving or let people add their own crispy topping
Rinsing the pasta with cold water is non-negotiable, it stops the cooking process and washes away excess starch so the dressing actually coats everything instead of sliding right off

03 -