Dave’s Hot Chicken has launched its second UK location in Croydon, drawing attention for its notorious Reaper Tenders, which are made with the Carolina Reaper chilli. This fiery dish has been the subject of a challenge by magazine editor Steve Dinneen, who aimed to break a UK record by consuming three of these intensely spicy tenders. The experience proved to be a daunting test of endurance.
Situated where Chinatown meets Theatreland, the new Croydon branch joins over 250 outlets across North America and a few in the Middle East. The first UK venue opened in London’s Soho in December. Thanks to a surge in popularity on platforms like TikTok, long queues have become characteristic of the Croydon franchise. The allure? The world’s hottest chicken tenders.
On a grey Friday morning, Dinneen encountered a different scene outside the restaurant, with only a handful of builders waiting for the doors to open. Once inside, he was met with a vibrant decor of fire-engine red furniture and graffiti. Dinneen’s goal was ambitious; the current record for consuming Reaper Tenders stands at two and a half. Just how challenging would this task be?
Before Dinneen could begin, he was required to sign a waiver outlining the potential side effects of the tenders, which included symptoms ranging from sweating to heart palpitations. Oliver Southworth, the restaurant manager, shared a concerning anecdote about a previous customer who had an extreme reaction, highlighting the risks associated with consuming such spicy food.
Equipped with black rubber gloves to avoid skin irritation, Dinneen prepared for the challenge. A waiter arrived with three tenders and a vanilla milkshake, alongside honey sachets intended to temper the heat. The tenders, significantly larger than expected, were six inches long and a vivid crimson. They were prepared by frying chicken, applying a spicy wet rub, and then coating them in a proprietary seasoning mix featuring the Carolina Reaper.
Dinneen, no stranger to spicy food, recalled his youthful adventures with vindaloos and other fiery dishes, but this challenge was on another level. The Carolina Reaper, bred specifically for its heat by Ed Currie of the PuckerButt Pepper Company, averages a staggering 1.6 million Scoville heat units, making it the hottest chilli currently available.
As he took his first bite, Dinneen experienced an overwhelming wave of heat that spread throughout his body. He soon realized that the second tender would also be a significant challenge, igniting a burning sensation in his stomach as the heat intensified. Despite the discomfort, he pressed on, encouraged by the presence of fellow diners, including a young boy who watched in awe.
To contextualize this culinary challenge, the record for consuming raw Carolina Reaper chillies is held by Mike Jack, who managed to eat 25 in under five minutes. The world of spicy food has become a phenomenon, with countless social media channels dedicated to extreme heat challenges.
Dinneen’s experience underscored the deep cultural connection to spicy food. Chilli peppers have a complex history, cultivated globally despite their origins in hot climates. In the UK, the chilli industry has flourished, with growers like Louise Duck at Upton Cheyney Chilli Farm cultivating various types, although she notes that the trend toward extreme heat is waning among consumers.
The Carolina Reaper’s unique characteristics, including its origin and breeding techniques, have made it a sought-after ingredient for those chasing an adrenaline rush. Yet, Dinneen’s challenge ultimately left him in discomfort, reflecting on the fine line between enjoyment and pain. As he concluded his meal, he anticipated the inevitable repercussions, a reminder of the intense physical toll that such challenges can impose.
In a society where culinary extremes are often celebrated, Dinneen’s adventure at Dave’s Hot Chicken serves as both a thrilling spectacle and a cautionary tale about the limits of culinary bravery.
