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Season the chicken generously with your spices.
In one bowl, mix the flour with any remaining seasoning.
In another bowl, whisk together the eggs, heavy cream, and pickle juice.
In a third bowl, combine the panko and parmesan.
Coat each piece of chicken in the flour, then the egg mixture, then the panko mixture.
Let the breaded chicken rest for 5–10 minutes.
Fry in oil over medium heat until golden brown and cooked through, about 4–5 minutes per side.
Transfer to a wire rack.
For the dressing, whisk together the mayo, parmesan, garlic, lemon juice, dijon, worcestershire, salt, and pepper.
Slowly whisk in the olive oil, then add water until smooth and pourable.
Toss the chopped romaine with some of the caesar dressing.
Add croutons and extra parmesan.
Slice the croissants in half and spread a little caesar dressing on both sides.
Add the crispy chicken, top with the caesar salad mixture, and sprinkle with more parmesan.
Mix together the melted butter, garlic, and parsley.
Brush the tops of the croissants with the garlic butter and finish with extra parmesan.
Serve immediately and enjoyyyy