1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch thick. This helps them cook evenly and stay juicy—something Mama Lou always insisted on.
2. Pour the buttermilk into a shallow bowl. Add a pinch of salt and pepper, then submerge the chicken breasts. Cover and refrigerate for at least 30 minutes, or up to 2 hours. This tenderizes the meat and adds flavor.
3. In another shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
4. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (or use the classic bread cube test—if it browns in 60 seconds, the oil is ready).
5. Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to coat evenly.
6. Carefully place the chicken into the hot oil. Fry for about 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Avoid overcrowding the pan; cook in batches if necessary. I remember Ouma’s nervous excitement watching the chicken sizzle, a sound that always meant something wonderful was coming.
7. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
8. Toast the bread slices or rolls until golden and slightly crisp. This adds a lovely crunch and prevents sogginess from the dressing.
9. Spread a generous layer of Caesar dressing on the bottom slice of bread. Top with the crispy chicken, then a handful of chopped romaine, a sprinkle of Parmesan, and tomato slices if using.
10. Finish with the top slice of bread, press gently, and slice the sandwich in half for easier handling. Serve immediately.

“The secret to a great sandwich isn’t just the ingredients—it’s the love you put into every step.” — Mama Lou’s timeless wisdom