Season both sides of the chicken thighs with the chicken seasoning, garlic powder, Blackstone Garlic Parmesan Seasoning (or Garlic Butter Seasoning), and black pepper.
Place the beaten eggs, flour, and breadcrumbs into three separate shallow bowls.
Bread each chicken thigh by coating it in the flour, then the beaten eggs, and finally the Italian breadcrumbs, pressing gently so the coating adheres.
Place an aluminum tray or disposable foil pan on the griddle and add enough oil for shallow frying. Once the oil is hot, carefully add the breaded chicken and cook until golden brown and crispy on both sides and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
In a large bowl, toss the chopped romaine with the Caesar dressing and freshly grated Parmesan until evenly coated.
Slice the garlic bread or sandwich rolls and toast them on the griddle until golden brown and crisp.
Assemble each sandwich by layering the Caesar salad on the bottom half of the bread, followed by the crispy chicken. Top with another spoonful of Caesar salad, then finish with the top half of the bread.
Serve immediately while the chicken is hot and crispy.
