The new “Specialty Chicken” from Domino’s is not, as some have called it, a “fried chicken crust pizza.”
It is in fact a Teesside parmo.
Made with 12 pieces of breaded, boneless chicken as a base and topped with typical pizza toppings including cheese, sauce, vegetables and meat – the new dish has all the traits of our famous delicacy.
The four flavours offered include crispy bacon and tomato, spicy jalapeno-pineapple, classic hot buffalo and sweet bbq bacon.
The world leader in pizza delivery, Domino’s launched the latest junkfood in America on Monday.
In a corporate press release, Russell Weiner, chief marketing officer for Domino’s, spelled out the latest menu item saying: “Our new Specialty Chicken is one of the most creative, innovative menu items we have ever had.
“Our pizza chefs have taken chicken to a whole new level, using our unique ingredients to create these four bold flavours.
“There’s nothing quite like Domino’s Specialty Chicken on the market today.”
Since the first pictures were released, the “Specialty Chicken” has caused a bit of a stir online, with many comparing the chicken combo to our Teesside treat.
Pub landlord Craig Harker, famous for selling a five star parmo for £1 every Monday, at The George in Stockton, said: “The specialty chicken sounds identical to the parmo and I can’t wait to try one.
“It’s great to see a huge company like Domino’s imitating a local favourite.
“You never know, some one high up in their HQ may have visited the area at some point and enjoyed our delicacy.
“If they taste half as good as their pizzas I’m sure they will be a roaring success.
“I’ve had a go at making the Domino’s version and they are pretty good.
“I’m sure my head chef at the George would be more than happy to teach them how to make a perfect parmo.”
Parmo devotee and the founder of @loveparmo said: “When you first see the picture of the speciality chicken it’s clear how much it seems to be a knock-off parmo.
“But, as far as I’m concerned until it has bechamel sauce, the dish is simply, chicken and cheese.
“It’s amazing to see such a strong reaction from locals who stand by the parmo’s Teesside roots, especially when it seems to have caught on thousands of miles away,” he added.
“Who would have thought three simple ingredients would make such a hit?”