In a medium bowl, combine whole milk and sweetened condensed milk in equal parts (½ cup each) to make 200ml total

Add soy sauce and stir to combine

Season chicken breast portions on all sides with salt, black pepper, smoked paprika, garlic powder, and roasted chicken seasoning

Submerge seasoned chicken completely in marinade

Cover bowl tightly with plastic wrap

Refrigerate for at least 1 hour (overnight strongly recommended for best results)

In a small bowl, whisk together mayonnaise, Dijon mustard, fresh lemon juice, Worcestershire sauce, salt, black pepper, and garlic powder until completely smooth

Stir in freshly grated Parmesan cheese

Taste and adjust seasoning (add more lemon for brightness, more salt if flat, or more Parmesan for depth)

Add small drizzle of olive oil if desired for extra richness

Cover and refrigerate until ready to assemble

In a wide, shallow bowl, combine all-purpose flour and cornstarch

Add same seasoning used for chicken: salt, black pepper, smoked paprika, garlic powder, and roasted chicken seasoning

Mix thoroughly until seasonings are evenly distributed through flour

Remove one piece of chicken from marinade, allowing excess to drip back into bowl (do not shake off completely)

Press chicken firmly into seasoned flour dredge, covering every surface (press firmly, don't just dust)

Dip dredged chicken briefly back into remaining marinade (just a quick dip to re-wet surface)

Press firmly into flour dredge a second time on all sides to build thick, textured, uneven crust with visible clumps and ridges

Set on a plate and repeat with remaining chicken pieces

Pour neutral oil into deep, heavy-bottomed skillet or Dutch oven to achieve at least 2.5 inches depth

Heat over medium-high heat to 345-355°F (175-180°C) - use thermometer for accuracy

Carefully lower one piece of double-dredged chicken into hot oil

Fry for approximately 5-7 minutes, turning once or twice, until deeply golden brown on all sides

Check internal temperature reaches 165°F with instant-read thermometer

Remove with tongs and drain on wire rack or paper towel-lined plate

Allow oil to return to temperature between batches

Repeat with remaining chicken pieces

In a large bowl, toss roughly chopped romaine lettuce with generous amount of Caesar dressing (enough to coat every piece without drowning)

Shave extra Parmesan over dressed salad using vegetable peeler for thin, elegant shavings

Slice burger buns in half

Place cut-side down in dry skillet over medium heat or under broiler for 1-2 minutes

Toast until cut surfaces are lightly golden and slightly crisped

Watch closely if using broiler (buns burn quickly)

Spread generous, thick layer of Caesar dressing directly onto cut surface of bottom bun

Add generous handful of dressed Caesar salad on top of chicken

Add extra shaved Parmesan over salad

Press top bun firmly down

Serve immediately while chicken is still at peak crunchiness and salad is crisp and fresh