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Applebee's Bourbon Street Chicken and Shrimp copycat recipe delivers the same spicy-creamy sauce and perfectly crispy coating you crave from the restaurant. 🔥 The secret lies in a double-frying technique that creates that signature crunch while keeping the meat tender inside.
I've replicated the exact sauce ratio and seasoning blend after years of testing—it's dangerously close to the original.
The dish starts with a marinade that tenderizes the chicken and shrimp, followed by a light cornstarch coating that ensures maximum crispiness. The sauce—creamy yet tangy with just the right kick—is what makes this recipe shine.
What sets this apart is the two-step frying process: first in hot oil for color, then in cooler oil to finish cooking without losing that perfect texture.
By the time you plate it, you'll have golden-brown chicken and shrimp swimming in that rich, velvety sauce with just the right amount of heat. The crispy coating stays intact even when tossed in the sauce, and the flavors are so authentic you might need to check the label.
This is the version that finally convinced my family we didn't need to eat out anymore.
Serve with classic sides like hush puppies or coleslaw for the full Applebee's experience. The recipe scales perfectly for parties, and leftovers reheat beautifully—though I can't promise they'll last that long. Let's get cooking!
Ingredients for applebee's bourbon street chicken and shrimp copycat
This copycat recipe nails Applebee's signature spicy-creamy sauce and crispy coating with just 17 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces, skin-on |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | ½ cup | For dredging |
| Cornstarch 🌽 | ¼ cup | For crispy coating |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Vegetable Oil 🫒 | 3 cups | For frying (divided) |
| Butter 🧈 | ½ cup | Unsalted, for sauce |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Bourbon 🍸 | ¼ cup | Good quality for flavor |
| Hot Sauce 🌶️ | 1 tbsp | Like Crystal or Tabasco |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Paprika 🌶️ | 1 tsp | Smoked for color |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat |
The chicken thighs and shrimp are the stars here—skin-on thighs stay juicier, but boneless works too. Grab frozen shrimp if fresh isn't available (thaw first). For the cornstarch, Bob's Red Mill is my go-to brand—it's finely ground and gives that perfect crunch. The vegetable oil should be neutral in flavor like Crisco or Mazola, not extra-virgin. If you're feeling fancy, Avocado oil works too, but it's pricier. The bourbon? Buffalo Trace or Maker's Mark add depth, but even store-brand works in a pinch—just use the good stuff.
No bourbon? Substitute with apple cider vinegar for tang, though it won't have the same depth. Hot sauce is non-negotiable for that signature kick—Crystal or Tabasco are the gold standards, but Frank's RedHot is a solid backup. The sauce relies on heavy cream and butter for that velvety texture, so don't skimp on full-fat versions (trust me on this). For the marinade, fresh garlic and lemon juice make all the difference, but if you're short on time, garlic powder and bottled lemon juice work in a bind. The two-step frying is key—hot oil first for color, then cooler oil to cook through without losing crispiness.
The sauce reheats beautifully—just warm it gently on the stove, stirring often. Store leftovers in the fridge for up to 3 days, but honestly, the crispy coating gets soggy after day two. For parties, double the sauce and keep it warm in a slow cooker on low. The fried chicken and shrimp stay crispy for about 20 minutes after frying, so work quickly when plating. Freeze the uncooked, breaded pieces for up to 2 months—just fry straight from frozen (no thawing needed).
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m exhausted—just toss the chicken and shrimp in a skillet, coat them in that buttery cornstarch-flour mix, and let the garlic-herb butter do the work. No pans to wash, no mess to clean up.
- Crispy-Creamy Bliss: That first bite? The outside shatters into golden crumbs while the inside stays juicy—thanks to the chicken thighs and the secret flour-cornstarch combo. The shrimp? Perfectly tender, soaking up every bit of that rich, savory sauce.
- Game for Any Gathering: Between us, this feeds a crowd without breaking the bank. Double the batch for game night, serve it at a picnic, or even pack it for lunch—it reheats like a dream and still tastes like you slaved over it.
- Budget-Friendly Feast: Chicken thighs and shrimp stretch further than you’d think, and the pantry staples (flour, eggs, cornstarch) mean you’re not blowing your grocery budget. Honestly, it’s my go-to when I need a restaurant-quality meal for half the price.
Step-by-step instructions for Applebee's bourbon street chicken and shrimp copycat
Here's how to make that iconic restaurant sauce at home—creamy, spicy, and packed with flavor.
🍳 Step 1: Prep the Protein for Perfect Crispiness
Pat the 1.5 lb boneless chicken thighs dry with paper towels—this is non-negotiable for crispy coating. Cut them into 1-inch pieces, leaving the skin on for extra flavor. In a shallow bowl, mix 0.5 cup all-purpose flour, 1.5 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, and 0.25 tsp cayenne pepper. Toss the chicken pieces until fully coated.
Peel and devein the 1 lb large shrimp, leaving tails intact. In another bowl, combine 0.25 cup cornstarch with 0.5 tsp salt and 0.25 tsp black pepper. Toss the shrimp in this mixture until evenly coated. Let both proteins rest for 10 minutes while you prep the frying station.
🔥 Step 2: Fry Chicken and Shrimp Separately for Optimal Texture
Divide the 3 cups vegetable oil between two deep skillets or Dutch ovens. Heat both to 350°F—use a thermometer to monitor. Fry the chicken pieces first for 4-5 minutes until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Reduce the oil temperature to 325°F for the shrimp—lower heat prevents overcooking. Fry for 1-2 minutes per side until pink and opaque. Shrimp cooks fast, so keep a close eye. Drain on paper towels and set aside with the chicken. Keep both warm in a 200°F oven while you make the sauce.
🥘 Step 3: Build the Signature Spicy-Creamy Sauce
In a large skillet, melt 0.5 cup butter over medium heat. Add the 4 cloves minced garlic and sauté for 30 seconds until fragrant—don't let it brown. Pour in the 0.25 cup bourbon and 0.5 cup chicken broth, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
Stir in the 0.5 cup heavy cream and 1 tbsp hot sauce, then add the 2 tbsp lemon juice. Bring to a gentle simmer and cook for 3-4 minutes until thickened slightly. Taste and adjust seasoning—you want a balance of smoky, spicy, and creamy. The sauce should coat the back of a spoon but still be pourable.
🍽️ Step 4: Combine and Serve with Restaurant-Style Flair
Return the fried chicken and shrimp to the skillet with the sauce. Toss gently to coat everything evenly. Let it simmer together for 1-2 minutes so the proteins absorb that creamy, spicy goodness. The shrimp should be fully coated with sauce—if it looks dry, add 1-2 tablespoons of hot water to loosen it.
Serve immediately over steamed rice or with crusty bread to soak up that delicious sauce. Garnish with extra hot sauce if you want more heat, or a sprinkle of chopped parsley for freshness. Each bite delivers that perfect balance of crispy protein, creamy sauce, and just the right amount of spicy kick.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- CRUST THE SHRIMP FIRST: I learned this the hard way—coating shrimp last means soggy edges. Toss peeled shrimp in the flour-cornstarch mix (1 cup flour + 2 tbsp cornstarch) before adding them to the chicken. Pat them dry afterward, or the crust will stick like glue.
- USE COLD BUTTER: This isn’t the prettiest method, but it’s the tastiest. Melt 4 tbsp butter in a skillet, then let it cool just enough to firm up slightly before adding the chicken. Hot butter burns the crust before the chicken cooks through—cold butter browns perfectly first.
- DON’T OVERMIX THE BATTER: After dipping chicken in egg, resist the urge to press it into the flour mixture. A light, uneven coating is better than a thick, gloppy one. Shake off excess flour—this keeps the crust crispy, not greasy.
- REST THE CHICKEN AFTER FRIED: I skip this when I’m lazy, but the dish is noticeably better when I don’t. Fry the chicken, then transfer it to a wire rack (or a plate) for 5 minutes. This lets steam escape, so the crust stays crispy instead of turning rubbery by the time it hits the sauce.
Best sauces and condiments for applebee's bourbon street chicken and shrimp copycat
Creamy Garlic Sauce
The heart of this dish is the spicy-creamy sauce, which balances rich butter, tangy bourbon, and a kick of hot sauce. Start by melting ½ cup unsalted butter in a skillet over medium heat, then sauté 4 minced garlic cloves for just 30 seconds—don’t let them brown.
Deglaze with ¼ cup bourbon and ½ cup low-sodium chicken broth, scraping up any browned bits. Simmer for 2 minutes to reduce slightly before adding ½ cup heavy cream and 1 tbsp hot sauce. Finish with 2 tbsp lemon juice and let it thicken for 3-4 minutes.
The sauce should coat the back of a spoon but remain pourable. 🥘
Spicy Kick Variations
For extra heat, add ½ tsp cayenne pepper directly to the sauce or serve with extra hot sauce on the side. If you prefer a smoky depth, swap 1 tbsp bourbon for 1 tsp smoked paprika.
For a sweeter-spicy balance, stir in 1 tsp honey at the end. The original recipe uses Crystal or Tabasco hot sauce, but Frank’s RedHot works too—just adjust to taste.
Butter Substitutes
If you’re watching fat or need a lighter option, replace ½ cup butter with ¼ cup butter + ¼ cup light cream cheese for a tangier sauce.
For a dairy-free version, use ½ cup vegan butter (like Miyoko’s) or ½ cup olive oil—though the texture will be slightly thinner. The sauce still delivers that creamy richness, just with a milder flavor profile. 💛
Thickening Tricks
If your sauce is too thin, whisk in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer for 1 minute. For a thicker, velvety texture, reduce the sauce uncovered for 2-3 minutes over low heat.
Avoid over-thickening—it should still coat the proteins lightly. Pro tip: Let the sauce rest for 5 minutes off the heat before serving to let flavors meld.
Make-Ahead Sauce
Prepare the sauce 1 day ahead and store it in an airtight container in the fridge. Reheat gently over low heat, stirring often, until warmed through. The flavors deepen overnight, making it perfect for meal prep.
For freezer storage, cool the sauce completely, then freeze in single-serving portions for up to 3 months. Thaw in the fridge overnight before reheating.
Sauce Pairings
Serve the creamy sauce with steamed white rice or crusty bread to soak up every drop. For a full Applebee’s experience, pair it with hush puppies or creamy coleslaw.
The sauce also works beautifully with mashed potatoes or cornbread—the contrast of textures elevates the dish. Garnish with chopped parsley or extra hot sauce for a restaurant-worthy finish. 🍽️
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken instead of bone-in thighs?
Yes, but boneless, skinless chicken will be drier since it lacks natural fat and moisture. For best results, use skin-on boneless thighs or substitute with skinless chicken breasts that you've brined for 30 minutes in ¼ cup salt + 4 cups water to keep them juicy. The skin adds flavor and crispiness that's hard to replicate without it.
How do I keep the fried coating crispy when tossing with sauce?
Work quickly! The coating stays crispy for only 15-20 minutes after frying. Toss the proteins with sauce just before serving, or keep them separate until the last minute. For extra insurance, fry the shrimp and chicken a few minutes before making the sauce, then reheat the sauce separately and combine at serving time.
What can I substitute if I don't have bourbon? Use ¼ cup apple cider vinegar + 1 tsp brown sugar for tang and depth, or ¼ cup chicken broth + 1 tsp Worcestershire sauce. For a non-alcoholic option, try ¼ cup lemon juice + 1 tsp soy sauce. The sauce will be less complex but still delicious.
Can I make this dish ahead of time?
Prepare the sauce 1 day ahead and store it in an airtight container in the fridge. Reheat gently on the stove. For the proteins, fry them fresh and keep warm in a 200°F oven until ready to serve. The coating loses crispiness after 2 days, so it's best to fry and serve the same day.
Why does my sauce taste too thin or too thick?
If too thin, simmer uncovered for 2-3 minutes to reduce. For thickening, whisk 1 tsp cornstarch + 1 tbsp cold water and stir into the sauce, then simmer for 1 minute. The perfect consistency coats the back of a spoon but remains pourable. Taste as you go—seasoning may need adjustment after thickening.