Marinate the chicken breasts in buttermilk for at least 30 minutes.

In a bowl, mix flour, salt, pepper, garlic powder, and paprika.

Dredge each chicken breast in the flour mixture, then dip in buttermilk again, and finally coat with panko breadcrumbs.

Heat vegetable oil in a frying pan over medium heat.

Fry the chicken breasts for about 5-7 minutes on each side until golden brown and cooked through.

Remove from oil and let drain on paper towels.

In a large bowl, combine chopped romaine lettuce, Caesar dressing, Parmesan cheese, and croutons.

Toss well to coat the lettuce evenly.

Brush the sandwich rolls with olive oil and toast them lightly.

Layer the crispy chicken on the bottom half of each roll.

Top with the Caesar salad mixture and cover with the top half of the roll.