Coconut Fried Chicken

1 cup water

1/2 cup brewed coffee

Juice from 1 lemon

1 tbsp salt

12 boneless chicken thighs

3 tbsp peanut oil

2 cloves garlic

2 scotch bonnet chilies

2 tbsp red curry paste

1/2 cup coconut milk

1/2 cup buttermilk

1/3 cup brewed coffee

Juice 2 limes

1 cup water

4 tbsp cornstarch

2 cups panko

1 tbsp chicken shake

Brine chicken in water, coffee, lemon juice and salt for two hours.

While the chicken is brining, make the Chicken Shake: Combine Chicken Shake ingredients in a mixing bowl and stir until blended. Set aside.

Once the chicken is ready, heat 3 tablespoons peanut oil in a large sauté pan over medium-high heat. Season the chicken with salt and pepper.

Working in batches, add the chicken and brown on both sides. Remove from pan and set aside. Add the garlic, chilies and curry paste and sauté until golden and fragrant, about 3 minutes

Add the coconut milk, buttermilk, brewed coffee, lime juice, 1 cup of water and return the chicken to pan. Bring to a simmer and cook uncovered until chicken is cooked through, about 10-12 minutes. Remove from heat and set aside to cool.