Season the chicken thighs with salt and pepper, then let them marinate in the refrigerator for 30 minutes.

In a shallow bowl, beat 2 eggs with 1 cup of buttermilk and 2 tablespoons of hot sauce. Set this mixture aside.

In another shallow bowl, whisk together the flour, garlic salt, smoked paprika, cayenne pepper, and black pepper. Set aside as well.

Coat the marinated chicken thighs first in the egg mixture and then in the flour mixture. Repeat the process for extra crunch. Fry them in hot oil for about 8-10 minutes until they are golden brown and crispy. Drain on a paper towel-lined plate.

For the Caesar salad dressing, whisk together the egg yolk and Dijon mustard in a large bowl. Gradually add in the olive oil while whisking to emulsify.

Stir in the minced garlic, crushed capers, anchovies, lemon juice, red wine vinegar, Worcestershire sauce, Tabasco, and Parmesan cheese. Toss in the chopped iceberg lettuce until well coated.

Brush the croissants lightly with melted butter and sprinkle with grated Parmesan. Bake in a preheated oven at 350°F for 5 minutes until slightly crispy.

Finally, assemble your sandwich by layering the crispy chicken and the Caesar salad filling inside the croissants. Enjoy your delicious creation!