Preparation

• Marinate Chicken: Submerge the chicken breasts in buttermilk and let them marinate for at least 10 minutes to ensure tenderness and flavor.
• Prepare Breading Station: In three separate bowls, set up your breading station—one for flour mixed with garlic powder, one for panko breadcrumbs mixed with paprika, and the last for the marinated chicken.
• Bread the Chicken: Remove the chicken from the buttermilk and dip each piece first in the flour, ensuring it's coated well. Next, dip it into the panko mixture, pressing it down gently for an even coating.
• Heat Oil: In a frying pan over medium-high heat, add enough olive oil to cover the bottom. Allow it to heat until shimmering.
• Fry Chicken: Carefully place the breaded chicken breasts in the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through.
• Toast the Bread: While the chicken is cooking, toast the slices of bread in a separate skillet or toaster until golden and crisp.
• Assemble the Sandwich: Start with one slice of toasted bread. Layer on a generous amount of chopped romaine lettuce, followed by the crispy chicken, grated Parmesan cheese, and a drizzle of Caesar dressing. Top with another slice of toasted bread.
• Slice and Serve: Cut the sandwich in half for easier handling, and serve immediately while the chicken is still hot and crispy.