Fried Chicken

Description

The name is not a joke and it is not marketing: the pods really do look like pieces of crispy fried chicken. Fried Chicken sets deeply blistered, gnarled, bumpy fruit that ripens to a saturated deep orange, each one finished with a short scorpion tail. At 5–7 cm they are big enough that the texture reads across a room, and no two come out the same.

Underneath the batter it is a full superhot, reported in the region of a million Scoville and lab-tested above it. The burn does not slam the door — it builds, and then it stays. What makes it worth the trouble is what comes first: a bright citrus and grapefruit opening, a floral middle, and an earthy sweetness at the end that keeps the whole thing from being merely painful.

Bred in Italy by Rocco Maltesi from a cross of 7 Pot Bubblegum and Jay’s Peach Ghost Scorpion, it went around for years as “BubbleSkin” until growers started posting photographs and the name settled itself. The plants are tall — well over a metre and a half in a good season — with strong branching and heavy set. Expect a long season, around 120 days from sowing to ripe fruit, so start early.

Superb in fermented and vinegar sauces, in chili oils, and smoked.

Some chilies are worth tasting before you grow them. → Explore the Vault

Each pack contains approximately 8–10 or more seeds per variety.
Seeds are packaged in a certified EU seed packaging facility in accordance with applicable regulations.

Categories: Chili Seeds , C. chinense , Super hot