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Season the chicken with salt pepper, garlic powder and paprika powder. Let the chicken marinate for 1 hour in refrigerator.
Make dry batter: In a bowl add all purpose flour, salt pepper, garlic and smoked paprika powder. Mix to combine
Make breadcrumbs mixture: In a bowl mix breadcrumbs with parsley
Make egg wash:In a bowl crack an egg add water and whisk until smooth and well combined.
Coat the chicken in dry batter first then in egg wash then again in dry batter followed by egg wash. Finish by coating in the breadcrumbs. Repeat the same process with other chicken fillets.
Fry oil in a pan until it reaches 350 F .
Carefully add the chicken to the oil and cook for 4-5 min flipping sides in between or until the chicken reaches an internal temp of 165 F.
Make Caesar salad: In a bowl add mayo, Dijon mustard, Worcestershire sauce, salt , pepper, lemon juice, freshly minced garlic , olive oil and Parmesan cheese. Mix until well combined. Reserve ½ of the dressing for later use . Add lettuce in rest of dressing and mix well.
Toast the buns by applying butter. Once the buns are golden and crispy Add some of the Caesar dressing on one side of the bread . Add breaded chicken. Top it with some Caesar salad. Garnish with freshly grated Parmesan cheese. Close the loaf and serve warm.