"The Blistered One"
Above No. 8 (Butch T) and closing in on the absolute top of the heat spectrum lives the "Fried Chicken." It is a pepper that stops people before they even taste it — the gnarly, blistered, deep-fried skin stops every conversation in a kitchen. Then comes the heat.
This is not a daily driver. This is a precision instrument for people who understand what they're asking for.
Heat and Flavor
This pepper lab-tested at just over 1,000,000 SHUs. Estimated between 1.3 and 1.5 million Scoville Heat Units. The Fried Chicken opens with a burst of bright citrus — grapefruit-forward, almost tropical — before a deep, permeating floral note takes over mid-palate. A subtle earthy sweetness inherited from its 7 Pot Bubblegum parentage keeps the whole experience from tipping into pure chemical aggression.
The burn doesn't strike all at once. It builds, coating the entire mouth before concentrating into a sharp, needle-like sting on the front of the tongue. It lingers, but not so long that it ruins your night.
Origin Story
The Fried Chicken pepper was developed by Italian master breeder Rocco Maltesi, whose earlier creation — the Gator Jigsaw — helped define the mustard superhot phenotype. Between 2016 and 2017, Maltesi crossed the 7 Pot Bubblegum (BBG7 Orange) with the Jays Peach Ghost Scorpion (JPGS), originally calling the result "BubbleSkin" for its deeply contorted exocarp.
Seeds were shared with elite growers around 2018. By 2023, the broader community had found the name that stuck: the vivid orange, blistered pods looked unmistakably like crispy fried chicken batter.
Lineage: 7 Pot Bubblegum (BBG7 Orange) × Jays Peach Ghost Scorpion (JPGS) — both Capsicum chinense.
Characteristics: Medium-to-large pods, 5–7 cm, with an extraordinarily contorted, bumpy, deeply blistered exocarp. Rounded at the shoulder, tapering to a pronounced scorpion tail. Ripens from green to vibrant orange.
Flavor Profile: Citrus and grapefruit up front, transitioning to heavy floral notes with a sweet earthy base and a tropical fruity finish.
➡️ Learn more about the breeder, Rocco Maltesi
➡️ Learn more about the grower, Sky High Farms
➡️ Learn more about the distributor, Michael Crall
Tasting Notes
Development
Heat builds over several minutes rather than peaking immediately.
Duration
The throat stays warm long after the tongue has moved on.
Location
Whole mouth first, then the front of the tongue. An unusual kinetic shift — broad coating warmth that eventually concentrates into a sharp, habanero-style sting at the anterior tip.
Taste
Citrusy grapefruit opens, giving way to deep florals during the chew. A sweet, earthy note prevents sharpness. Fruity, lingering finish. Zero bitterness when balanced correctly.
Culinary Uses
Think blooming, binding, and balance.
- Ground directly over freshly fried chicken — finish hot, let the residual heat bloom the florals
- Scrambled eggs in brown butter, soft cheeses, and cream-based pastas
- Fatty, cheese-heavy pizza where dairy tames the sting
- Freshly buttered popcorn — the fat carries it evenly
- Dry rubs and spice blends paired with smoked paprika, garlic, and sea salt
- Any dish calling for honey, agave, or brown sugar as a counterpoint
A few grinds is enough. Then consider one more.
Video Reviews
🎥 Khang Starr
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