Chili’s Chicken Parm Big Crispy Debuts in a Not Really Italian Way

Published by Jon Self on

A chicken parmesan sandwich cut in half, showing melted cheese stretching between the two sides, served with seasoned fries on a patterned table.

Chili’s is launching the secret menu Chicken Parm Big Crispy nationwide on October 20 after a special debut in Florence, Rome, and Venice. Well, sort of!

Chili's Florence Postcard promoting the Chicken Parm Big Crispy
Photo courtesy of Chili’s

The culinary world is getting a cheesy, pull-worthy upgrade today as Chili’s Grill & Bar introduces its latest creation: the Chicken Parm Big Crispy. Since Chili’s introduced the Big Crispy chicken sandwich earlier this year with six different variations, chicken sandwich orders have jumped an incredible 175%. Now, the restaurant chain is combining two menu options to create an over-the-top experience.

Chili’s Chicken Parm Big Crispy Arrives in Style

A chicken parmesan sandwich cut in half, showing melted cheese stretching between the two sides, served with seasoned fries on a patterned table.
Photo courtesy of Chili’s

The new sandwich puts an unmistakably Chili’s spin on Chicken Parm by bringing together the Big Crispy chicken sandwich and crispy Fried Mozzarella layered with rich marinara sauce. To make the meal complete, it is served alongside crispy fries, creamy white cheddar mac & cheese, and individual sides of marinara and Chili’s house-made ranch.

George Felix, chief marketing officer and executive vice president of Brinker International, shared the excitement behind the menu innovation: “We’ve loved seeing how guests responded to the Big Crispy, and it got us thinking about how we could build on that with flavors we know they already love. A Big Crispy topped with our fan-favorite Fried Mozz and marinara is craveable, over the top in all the right ways and unmistakably Chili’s. You won’t find a Chicken Parm with a better cheese pull than this.”

In a playful nod to geography, Chili’s noted that Chicken Parm isn’t actually Italian, and neither is the restaurant chain. However, Florence, Rome, and Venice certainly sound authentic enough. Beginning today, Chili’s restaurants in Florence, Kentucky; Rome, Georgia; and Venice, Florida are offering guests an exclusive first taste of the new Chicken Parm Big Crispy before it rolls out nationwide. These three exclusive locations are also featuring fun, limited-time surprises for guests, such as an Italian mural booth photo opportunity in Florence and commemorative plates gifted to the first 150 guests who try the sandwich at each location.

For a Not Actually Italian Sandwich, There is a Not Actually Italian Spokesperson

Snookie is promoting the Chili's Chicken Parm Big Crispy
Photo courtesy of Chili’s

Taking the theme to the next level, Chili’s enlisted reality television icon Nicole “Snooki” Polizzi, who, much like the sandwich, is not actually Italian, to star in a special tourism video filmed in Florence, Kentucky.

For fans not located in Florence, Rome, or Venice, there is still plenty of reason to celebrate. Starting October 20, guests nationwide can get a taste of the Chicken Parm Big Crispy, though they will need to know to ask for it directly through a Chili’s team member as a secret menu item. Additionally, fans can check out WelcomeToChilis.com to shop a limited-time Chicken Parm Big Crispy T-shirt.

Wetzel's Cat in the Hat Lemonade Freeze
Photo courtesy of Wetzel’s

While you are planning your next casual dining trip or theme park vacation, be sure to check out these other fun food updates and snack reviews across our network, including Wetzel’s Pretzels Cat in the Hat Blue Lemonade Freeze, Wingstop Sour Patch Kids Wicked Punch Flavor, and Arby’s Chicken Cheesesteak Sandwiches.

For more theme park-related news and information, visit MSM News. As always, eat like you mean it!

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Jon Self

Jon Self is an avid theme park fan. You can follow him at @pastorjonself on X/ Twitter or Jon.Self.37 at Instagram. He has been writing and editing in the theme park media world for over a decade. He also writes for several "foodie" sites as well as in the faith-based world.