In a bowl, soak the chicken breasts in buttermilk for at least 30 minutes (or up to 2 hours) in the refrigerator.

In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and black pepper.

In another shallow dish, place the panko breadcrumbs.

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, then dip back into the buttermilk, and finally coat with panko breadcrumbs.

Heat about 1/2 inch of olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts and fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.

In a large bowl, toss the chopped romaine lettuce with Caesar dressing and Parmesan cheese until evenly coated.

Slice the sandwich rolls in half and toast them lightly if desired.

Assemble each sandwich by placing a piece of crispy chicken on the bottom half of the roll, topping it with the Caesar salad mixture, and closing with the top half of the roll.