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Butterfly and flatten the chicken breasts.
Season the chicken with Bam chicken spice mix.
Set up a breading station with flour, beaten eggs, and a mixture of bread crumbs and panko.
Dredge each chicken breast in flour, dip in beaten eggs, then coat with the breadcrumb-panko mixture.
Heat oil in a pan over medium-high heat. Fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
Remove and place on paper towels to drain excess oil. Sprinkle with finishing salt while still hot.
Clean and chop the lettuces.
Slice the jalapeño and chop the celery stick with leaves.
In a blender, combine capers, Dijon mustard, garlic clove, egg yolk, anchovy fillets, lemon juice, and Worcestershire sauce.
Gradually add grape seed oil while blending until the dressing is emulsified. Add water if needed to adjust the consistency.
Toss the chopped lettuce, sliced jalapeño, and chopped celery with the dressing.
Place the whole fried chicken breasts on serving plates.
Pile the salad on top of each chicken breast.
Finish with shaved Parmesan cheese, a drizzle of olive oil, and chopped chives.