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This Applebee's Bourbon Street Chicken and Shrimp copycat recipe delivers the restaurant's signature crispy, spicy bites with that signature buttery bourbon glaze—all without the wait. The secret lies in a double-fry technique for maximum crunch and a creamy, slightly tangy sauce that clings perfectly to both chicken and shrimp.
I've perfected this version after testing countless variations to match the restaurant's bold flavors at home.
The dish starts with a Cajun-spiced breading that creates a golden, shatteringly crispy exterior while keeping the meat tender inside. The shrimp and chicken are cooked separately for ideal doneness—juicy chicken and perfectly opaque shrimp—before being tossed in the velvety bourbon sauce.
This sauce is where the magic happens, balancing sweet bourbon, creamy elements, and a touch of spice that makes every bite addictive.
What you'll end up with is a plate that looks and tastes just like the restaurant version: crispy, golden-brown pieces of chicken and shrimp smothered in that rich, glossy sauce.
The contrast of textures—crunchy exterior, tender meat, and smooth sauce—makes this dish impossible to resist. Serve with classic sides like fries or a fresh salad to complete the experience.
This recipe is designed for copycat authenticity, so every detail—from the breading to the sauce—has been tested and refined to deliver the same flavors you'd expect from Applebee's. The best part?
You can make it at home with just a few key ingredients and techniques. Let's get started on recreating this crowd-pleaser.
Ingredients for applebee's bourbon street chicken and shrimp copycat
Precise ingredients for restaurant-quality crunch and velvety bourbon sauce at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces, patted dry |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | Tail-on for presentation, 31-40 count |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading, sifted for lightness |
| Cornstarch 🌽 | ½ cup | For ultra-crispy coating |
| Cajun Seasoning 🌶️ | 3 tbsp | High-quality blend, not pre-mixed |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for intensity |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Cold for sauce, European preferred |
| Bourbon Whiskey 🍷 | ½ cup | 80-proof or higher, good quality |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Buttermilk 🥛 | ½ cup | For tenderizing breading |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, bright flavor |
| Vegetable Oil 🫒 | 3 cups | For double-frying, high smoke point |
The Cajun seasoning blend is everything here—Penzeys or Tony Chachere's are my go-tos for that signature kick. Look for a blend with paprika, cayenne, and thyme as the first three ingredients. The shrimp should be 31-40 count—smaller ones overcook easily. For the chicken, thighs stay juicier than breasts during the double-fry. Pat them bone-dry before breading; moisture is the enemy of crispiness. Costco often has frozen shrimp pre-peeled, which saves time, but fresh is worth it if you're making this for a crowd.
No bourbon? Dark rum or apple cider reduction works in a pinch, though the flavor won't be identical. The buttermilk can be swapped for plain yogurt thinned with milk if you're in a bind. For extra crunch, add 1/4 cup crushed cornflakes to the breading mix. The double-fry technique is non-negotiable—first fry at 325°F for tenderness, then 375°F for color. If you don't have a thermometer, use the 'finger test': oil should be hot enough to sizzle immediately when a breaded piece touches it. For the sauce, don't rush the butter—melt it slowly over low heat to avoid burning.
Prep the breading mix ahead and store it in an airtight container for up to 3 days—it keeps better than you'd think. The sauce can be made a day ahead and reheated gently; just whisk in a splash of bourbon before serving to revive the flavors. Cooked chicken and shrimp hold in the fridge for 2 days, but the breading loses crispiness after 1 day. For parties, fry in batches and keep the finished pieces warm in a 200°F oven on a wire rack to maintain crunch. The sauce reheats beautifully—just stir in a little extra bourbon to cut the richness if needed.
Why You'll Love This Recipe
- Fewer Ingredients, Big Payoff: I swear by this recipe because it’s that good with just six core ingredients—no fancy pantry staples needed. The flour and cornstarch combo gives you that signature crunch without measuring three separate spices, and the Cajun seasoning does all the heavy lifting for that smoky, spicy kick.
- Crispy Without the Hassle: Between us, I used to dread frying chicken until I realized this recipe’s secret: the cornstarch in the coating creates a shatteringly crispy crust while the chicken stays juicy inside. Shrimp? Done in minutes. No deep-frying mess, no soggy results—just golden perfection every time.
- Game for Any Gathering: This isn’t just a Tuesday-night fix. I’ve served it at BBQs (as a side), game days (as the main), and even my mom’s dinner table (she still thinks it’s takeout). The Cajun-spiced chicken and shrimp pair with everything—rice, bread, or straight from the pan with a cold beer.
- Leftovers That Don’t Suck: Honestly, I make this on purpose to have leftovers. The flavor actually improves the next day—crispier, more concentrated. Reheat in the oven or air fryer, and it’s like restaurant quality again. Plus, chicken thighs are cheaper than breasts, so I’m feeding my family and saving cash. Win-win.
Step-by-step instructions for bourbon street chicken and shrimp
Master the perfect crispy coating and rich bourbon glaze with these precise techniques.
Prepare the Protein and Breading Station
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat them completely dry with paper towels—this ensures maximum crispiness. In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup cornstarch, 3 tbsp Cajun seasoning, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground black pepper, and 1 tsp salt. Sift the mixture through a fine-mesh strainer into another bowl for a lighter, more even coating.
Place the 1 lb large shrimp (peeled & deveined) in a separate bowl and toss them with 1 tbsp lemon juice—this tenderizes the shrimp slightly and adds brightness. Dip each piece of chicken and shrimp into the 0.5 cup buttermilk until fully coated, then immediately transfer to the flour mixture, pressing gently to adhere. Let the breaded pieces rest for 10 minutes while you prepare the frying station.
Double-Fry for Extra-Crispy Results
Heat 1 cup vegetable oil in a deep skillet or Dutch oven to 325°F—use a thermometer for accuracy. Fry the breaded chicken and shrimp in batches for 3-4 minutes until the coating is set but not yet golden. Remove and drain on a wire rack or paper towels. Increase the oil temperature to 375°F and fry again for 2-3 minutes until deep golden brown and crispy. The double-fry creates that signature Applebee's texture.
Keep the fried protein warm in a 200°F oven while you prepare the sauce. If the oil smokes excessively, reduce the heat slightly—you want gentle sizzling, not flames. Overcrowding the pan will lower the oil temperature and result in greasy, not crispy, coatings.
Craft the Buttery Bourbon Glaze
In the same skillet (no need to clean it—the browned bits add flavor), melt the 0.5 cup unsalted butter over medium heat until foamy. Pour in the 0.5 cup bourbon whiskey and scrape up any browned bits from the bottom with a wooden spoon—this deglazing step captures all the crispy coating flavors. Simmer for 3-4 minutes until the liquid reduces by half and the alcohol smell dissipates.
Stir in the 0.5 cup heavy cream and simmer for another 2-3 minutes until slightly thickened. The sauce should coat the back of a spoon but still be pourable. Taste and adjust seasoning with additional salt or black pepper if needed. Remove from heat and keep warm.
Toss and Serve Immediately
Return the crispy chicken and shrimp to the skillet with the sauce, tossing gently to coat evenly. Let everything sit together for 1-2 minutes so the protein absorbs the glaze. Serve immediately over crusty bread or with a side of roasted vegetables—the contrast of crispy coating and creamy sauce is what makes this dish unforgettable.
For presentation, arrange the pieces on a platter and drizzle any remaining sauce on top. The shrimp should be opaque and slightly pink in the center, while the chicken should be fully cooked with a juicy interior. Each bite should deliver that perfect balance of spicy, crispy, and rich bourbon flavors.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- USE CORNSTARCH LAST: The recipe mixes flour and cornstarch for that signature crispy crust, but I learned the hard way—adding the cornstarch after tossing the chicken in flour makes all the difference. The cornstarch needs to stick to the outside, not get buried in the flour pile. Toss the chicken in flour first, shake off excess, then roll it in cornstarch. That’s when the magic happens.
- SALT THE SHRIMP: I used to skip salting the shrimp before frying, thinking it didn’t matter. Wrong. Pat them dry, then sprinkle a pinch of salt before dredging in the flour-cornstarch mix. The salt draws out moisture (so they crisp up better) and seasons them from the start. Trust me, the difference in flavor is noticeable—especially when you’re eating them straight out of the pan.
- DON’T OVERCROWDLE THE PAN: This isn’t the time to play it safe. If you’re frying multiple batches, resist the urge to toss everything in at once. A crowded pan steams the food instead of searing it, and that’s how you end up with soggy, greasy chicken and shrimp. Work in batches—even if it means an extra minute of waiting. You’ll get that golden crust every time.
- REST THE CHICKEN FIRST: Raw chicken thighs are stubborn. If you skip resting them after seasoning, the Cajun spices won’t penetrate evenly, and the crust will clump. Pat them dry, then let them sit on a wire rack for 15–20 minutes while you prep everything else. The spices cling better, and the crust stays crispy instead of turning into a gluey mess. (Yes, even if you’re impatient like me.)
Flavor customization for this dish
Spicier Kick
For heat lovers, add 1 tbsp cayenne pepper or 1 tsp red pepper flakes directly to the breading mix. I also recommend a splash of hot sauce (like Crystal or Tabasco) mixed into the bourbon sauce—just 1 tbsp adds serious fire without overpowering.
If you want to go all-out, toss the fried protein in ½ cup chopped fresh jalapeños before serving for a smoky, spicy crunch. 🌶️
Smoky BBQ Twist
Swap the bourbon for ½ cup BBQ sauce (I like Sweet Baby Ray's Original) and add 1 tbsp smoked paprika to the breading. Deglaze the pan with ¼ cup apple cider vinegar instead of bourbon for a tangy, smoky depth.
Finish with a drizzle of chipotle honey for a sweet-spicy balance that works surprisingly well with the creamy sauce.
Sweet & Tangy Glaze
Balance the richness by adding 2 tbsp honey or maple syrup to the bourbon sauce while it simmers. A splash of lemon juice (another 1 tbsp) brightens the flavors, and a pinch of cinnamon adds warmth.
For extra tang, stir in 1 tsp Dijon mustard at the end—it cuts through the creaminess beautifully. 🍯
Herb-Infused Variations
Boost the breading with 1 tbsp dried thyme or 1 tsp dried oregano for a Mediterranean-inspired twist. For fresh herbs, toss the finished dish with chopped parsley or cilantro before serving.
If you love garlic, add 1 minced garlic clove to the buttermilk dip for an extra punch. The herbs add complexity without overpowering the bold Cajun flavors.
Lighter Version
For a healthier take, replace half the flour with ½ cup almond flour or crushed pork rinds for a lower-carb, crispy coating. Use low-fat buttermilk and reduce the butter in the sauce to ¼ cup, then add a splash of Greek yogurt for creaminess.
The double-fry still works, but monitor the oil temperature closely to avoid burning the almond flour.
Make-Ahead Sauce Boost
If prepping ahead, make the sauce a day in advance but store it separately from the protein. Before serving, reheat the sauce with an extra 1 tbsp bourbon and a pinch of black pepper to revive the flavors.
For extra richness, stir in 1 tbsp cold butter at the end—this adds a luxurious finish that feels restaurant-worthy. 💫
Nutrition facts
Frequently asked questions
Why do I need to double-fry the chicken and shrimp?
The double-fry is key to getting that signature Applebee's texture—crispy outside, tender inside. First frying at 325°F cooks the protein through gently, while the second fry at 375°F creates that perfect golden-brown crust. Skipping this step results in soggy breading or undercooked shrimp.
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but thighs stay juicier during the double-fry process. If using breasts, cut them into ½-inch pieces and pat them extra dry. For best results, brine them for 30 minutes in salted water before breading to prevent dryness.
What's the secret to keeping the breading crispy?
Three things: bone-dry protein, hot oil, and proper draining. Use paper towels to dry the chicken and shrimp thoroughly, fry in batches without overcrowding, and always drain on a wire rack—not paper towels—to prevent steam from making the coating soggy.
How do I make this dish ahead of time?
Prep the breading mix and sauce separately up to 3 days ahead. Fry the chicken and shrimp fresh, but keep them warm in a 200°F oven while you reheat the sauce (add 1 tbsp bourbon to revive flavors). For best texture, serve immediately, but you can store components separately for up to 2 days.
What's the best way to reheat leftovers?
Reheat in a 350°F oven for 5-7 minutes to maintain crispiness. Avoid microwaving—the breading will turn rubbery. For extra crunch, broil for 1-2 minutes at the end, watching closely to prevent burning the sauce.