In a bowl, soak the chicken breasts in buttermilk for at least 30 minutes to tenderize and flavor the meat.

In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper.

In another shallow dish, place the panko breadcrumbs.

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

Heat about ½ inch of olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts. Cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

While the chicken is cooking, mix the chopped romaine lettuce with Caesar dressing and Parmesan cheese in a bowl.

Once the chicken is cooked, remove it from the skillet and let it drain on paper towels.

To assemble the sandwiches, slice the rolls in half and layer with the dressed romaine, crispy chicken, and additional Parmesan if desired. Top with the other half of the roll.

Serve immediately and enjoy your crispy chicken Caesar sandwich!