Heat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and set an oven-safe cooling rack inside the sheet; lightly spray the rack with non-stick cooking spray.
Place 1 cup finely crushed garlic-flavored croutons and 3/4 cup grated Parmesan cheese in a shallow bowl and mix to combine.
Put 1/4 cup all-purpose flour in a separate shallow bowl and 1/2 cup creamy Caesar dressing in another bowl.
Pat the chicken thighs dry. Dredge the skin side (the exposed skin part) lightly in flour, then dip that floured portion into the Caesar dressing, and press into the crouton-Parmesan mixture to coat.
Arrange the coated thighs skin side up on the prepared rack and bake in the preheated oven for 35 to 40 minutes, until the chicken is cooked through and the coating is crisp.
While the chicken bakes, toss the chopped Romaine with the remaining 2 tablespoons Caesar dressing, the reserved 1/4 cup Parmesan, and 1/2 cup garlic-flavored croutons to make a quick Caesar salad.
Serve the crispy chicken thighs with the dressed Romaine salad.
