Chicken Bomber Recipe

Prep and marinate

Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1/2–3/4-inch pieces. In a medium bowl combine olive oil, soy sauce, hot sauce, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Add chicken pieces and toss to coat thoroughly. Let marinate 15–20 minutes at room temperature (or cover and refrigerate up to 2 hours).

Cook chicken

Heat a large skillet over medium-high heat. Add a drizzle (about 1 tsp) of oil if the pan is dry. Add marinated chicken in a single layer (work in two batches if necessary) and sear without moving for 2 minutes, then stir and continue cooking 3–4 more minutes until pieces are golden and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil to keep warm.

While the chicken cooks, melt the unsalted butter in a small skillet over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden brown, about 3–4 minutes. Remove from heat, stir in grated Parmesan, lemon zest, chopped parsley, and fine salt. Set aside.

Make the bomber sauce by whisking together mayonnaise, Greek yogurt, sriracha, honey, lemon juice, minced garlic, and salt in a small bowl. Taste and adjust heat or salt, adding more sriracha for spice or more honey for sweetness. Refrigerate until assembly.

Prepare rolls: split the ciabatta rolls and spread a thin layer of room-temperature butter on each cut side. Heat a large nonstick skillet or griddle over medium and toast buttered cut sides until golden and crisp, about 1–2 minutes. Remove from heat.

Build sandwiches: Spread about 1 tbsp of the bomber sauce on both cut sides of each toasted roll. On the bottom half place a lettuce leaf, 3–4 slices of tomato, then a generous portion of the cooked chicken (about 4 oz / 110 g per sandwich). Sprinkle the crunchy panko-Parmesan topping evenly over the chicken (about 2 tbsp per sandwich). Add optional pickled jalapeños to taste. Finish with top roll and press gently.

Serve: Cut sandwiches in half if desired and serve warm. Provide extra bomber sauce on the side for dipping. Leftover chicken keeps refrigerated up to 3 days; reheat gently to avoid drying.