1. Make the Caesar dressing. In a large bowl, add all ingredients, then stir until completely combined. Set aside until ready to use.

2. Make the chicken. Set up the dredge stations. In dredge station 1, combine the flour, garlic and onion powder, paprika and Italian seasoning. Stir to combine. Dredge station 2, whisk the eggs. In dredge station 3, add finely ground cornflakes and Italian seasoning. Stir to combine.

3. Dredge the station in the flour mixture, then eggs, back to the flour, back to the eggs, then the ground cornflakes. The double coating in flour makes these extra crispy. Repeat with remaining chicken.

4. Place chicken in air fryer, 2-3 pieces at a time in a single layer. Spray the bottom of the air fry container with nonstick cooking spray and spray the top of the chicken with nonstick cooking spray. Air fry at 400F for 10-12 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165F and is golden brown. Repeat with remaining chicken.

5. Assemble the sandwiches. Spread garlic butter on sub rolls, then place under broiler to toast. Keep an eye on it as it can toast quickly! Spread a layer of Caesar dressing, then add the crispy chicken. Toss the lettuce in Caesar dressing and place on top of the chicken. Add freshly grated parmesan for the finishing touch. Repeat with remaining sandwiches.

Sub Rolls

1. In the bowl of a stand mixer fitted with the dough hook attachment, add all ingredients for dough. Knead on medium-low speed for 5 minutes. Transfer dough to a greased bowl and spray top of dough with nonstick cooking spray. Cover with plastic wrap and allow to rise in a warm place for 1 hour. Alternatively, if you are short on time, turn your oven on. Once it reaches 100F, turn the oven off. Place covered dough in warm oven and allow to rise for 40 minutes.

2. Punch dough down and divide into 4 roughly equal pieces of dough.

Working with one piece at a time, flatten dough with palm of hand, then grab both ends of dough and gently stretch dough until it is 8-inches in length. Starting at the long end, roll into a cylinder, pressing edges together after each roll to seal the dough together. Place in a greased 9×13 inch pan. Repeat with remaining 3 pieces of dough. It is okay if the dough is not completely even (thinner in some areas and fatter in some areas).

3. Cover pan with plastic wrap and allow to rise for 30 minutes.

4. Preheat oven to 375F.

5. Using a sharp knife or bread lame, make a slit down the center of each roll. Brush dough with a beaten egg (this helps create a nice shiny, brown crust). Bake in preheated oven for 15-22 minutes.

6. Remove and allow to cool for 1 hour before slicing the rolls open. If you would like to spread garlic butter on rolls, slice the rolls open and spread garlic butter on rolls. Place roll on baking sheet and broil until the top is lightly toasted. Keep an eye on it, as it can brown quickly!