Soak the chicken thighs in buttermilk and hot sauce for at least 30 minutes.

In a bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper.

Remove chicken from the buttermilk mixture and coat each thigh in the flour mixture.

Heat neutral oil in a frying pan over medium heat and fry the coated chicken until golden brown and crispy, about 5-7 minutes per side.

Remove the chicken from the pan and place on a paper towel to drain excess oil.

To assemble the sandwich, slice the croissants in half and layer shredded romaine, crispy chicken, Caesar dressing, grated Parmesan, fresh cracked black pepper, and a squeeze of lemon.

Top with shaved Parmesan and drizzle with extra Caesar dressing before closing the sandwich.