In a large bowl, combine buttermilk with garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts to the mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.

While the chicken marinates, preheat your oven to 400°F (200°C). In a shallow dish, mix together all-purpose flour, panko breadcrumbs, and grated Parmesan cheese.

After marinating, remove the chicken breasts from the buttermilk, allowing any excess marinade to drip off. Dredge each piece in the breadcrumb mixture, pressing lightly to ensure the coating adheres.

Place the breaded chicken breasts on a parchment-lined baking sheet, making sure they are spaced apart. Bake in the preheated oven for 20–25 minutes until golden brown and cooked through.

While the chicken is baking, prepare the creamy Caesar sauce by whisking together mayonnaise, fresh lemon juice, and Worcestershire sauce until smooth.

Once the chicken is out of the oven, allow to cool slightly. Lightly toast your rolls if desired. Spread the Caesar sauce on both sides of the rolls, layer fresh romaine lettuce, then place crispy chicken breasts on top.

Drizzle more Caesar dressing and sprinkle with additional Parmesan before closing the sandwich. Serve with a lemon wedge on the side.