A Chicagoland fast-casual chain known for fried chicken sandwiches, loaded fries and bubble tea is preparing to make its Wisconsin debut this week.
Chi Tea will open its first Wisconsin location on Friday, June 26 at 5 p.m. at 7251 S 76th St. in Franklin. To celebrate the opening, the restaurant will be giving the first 100 customers free banana pudding.
Founded in the Chicago suburbs, Chi Tea has developed a following around its menu of halal-certified fried chicken sandwiches, smash burgers, wings, loaded fries and handcrafted bubble teas. The brand currently operates multiple Illinois locations, along with a restaurant in Frisco, Texas and another opening soon in Houston.
Among its most recognizable menu items is the “Big Bird,” a Nashville-style hot chicken sandwich. Guests will also find loaded fries topped with Chi sauce, cheese, coleslaw and popcorn chicken, along with a lineup of fruit teas and boba drinks.
According to the company, the chicken served at Chi Tea is halal certified, antibiotic-free and sourced from farms meeting animal welfare standards, a distinction that is likely to make the Franklin restaurant especially appealing for diners seeking halal-friendly options in the Milwaukee area.
In a statement announcing the opening, a company spokesperson said Wisconsin diners have been requesting a closer location for years, with some reportedly making trips to Illinois locations for the restaurant’s food.
The Franklin opening marks Chi Tea’s first move into Wisconsin and adds another new fast-casual option to Franklin’s growing dining landscape.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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