In a shallow bowl, combine the flour and cornstarch. In a second shallow bowl, whisk together the eggs and water. In a third shallow bowl, combine the panko breadcrumbs, ½ cup Parmesan cheese, and the remaining 1½ teaspoons Soul Dust.

Dredge each chicken tender in the flour mixture, shaking off any excess. Dip into the egg mixture, then coat thoroughly in the panko mixture. Place the breaded tenders on a parchment-lined baking sheet and let rest for 5–10 minutes.

Add about 1 ½ inches of oil to a heavy-bottomed skillet and heat over medium heat until the oil reaches 350°F.

Fry the chicken tenders for 3–4 minutes per side, or until golden brown, crispy, and cooked through. Transfer to a wire rack set over a baking sheet.

In a medium bowl, combine the chopped romaine, ½ cup Parmesan cheese, and Caesar dressing. Toss until evenly coated.

Spread Caesar dressing on the toasted sub rolls. Add 2–3 chicken tenders to each roll, then top with the Caesar salad. Sprinkle with the remaining Parmesan cheese and drizzle with additional dressing, if desired.