Season chicken with salt, garlic powder, onion powder, pepper, and paprika.
Combine dry dredge ingredients in one bowl, egg wash ingredients in another, and breadcrumb coating ingredients in a third.
Dredge chicken in flour mixture, then egg wash, then Parmesan breadcrumbs. Fry at 350°F until golden brown and cooked through.
Whisk together all Caesar dressing ingredients and toss with chopped romaine.
Mix melted butter, garlic, parsley, Parmesan, and salt. Brush generously over split baguettes. Bake at 425°F until golden and toasted.
Build sandwiches with crispy chicken and Caesar salad on the garlic Parmesan baguettes. Serve immediately.
