Marinate the Chicken: Start by marinating the chicken. Place the chicken breasts in a bowl and cover them with buttermilk. Let them marinate in the refrigerator for at least 30 minutes or up to overnight for maximum tenderness.

Prepare the Coating: In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper.

Fry the Chicken: Heat about 1 inch of oil in a large skillet over medium-high heat (around 375°F). Remove the chicken from the marinade and let the excess drip off before dredging each breast in the flour mixture. Fry for about 5-7 minutes on each side until golden brown and fully cooked, with an internal temperature of 165°F. Drain on paper towels.

Assemble the Caesar Salad: In a large mixing bowl, combine the chopped romaine lettuce, Caesar dressing, grated Parmesan cheese, and croutons. Toss until well-coated.

Construct the Sandwich: Slice the sandwich rolls in half. Place a generous amount of the Caesar salad on the bottom half, followed by the crispy chicken. Top with more Parmesan cheese and freshly cracked black pepper, then crown with the top half of the roll.

Cut the sandwiches in half if desired and serve immediately while the chicken is still warm.