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This Applebee's Bourbon Street Chicken and Shrimp copycat recipe delivers the same crispy-crusted, double-protein feast you love from the restaurant, right in your kitchen. The secret lies in a precise balance of spices, a tender marinade, and a rich bourbon sauce that ties everything together.
I’ve perfected this method after testing countless variations—no shortcuts, just restaurant-quality results every time.
The dish features juicy chicken and shrimp coated in a crispy, golden crust that stays tender inside, all smothered in a velvety bourbon sauce with just the right kick. The key steps include marinating the proteins overnight, baking them to perfection, and simmering the sauce until it’s thick and flavorful.
With just a few hours of prep (mostly hands-off time), you’ll have a meal that tastes like it came straight from the menu.
What sets this recipe apart is the crispy crust—achieved through a simple but effective technique—and the sauce, which is richer than most copycat versions. The bourbon adds depth, while a touch of Worcestershire and hot sauce delivers that signature tang.
Serve it over rice or with crusty bread to soak up every last drop of that delicious sauce.
Perfect for game day, dinner parties, or a special weeknight treat, this recipe brings the flavors of Bourbon Street to your table without the wait. The instructions are clear, the technique is foolproof, and the results? Absolutely worth the effort. Let’s get cooking!
Ingredients for applebee's bourbon street chicken and shrimp copycat
Double-protein feast with crispy crust and bourbon-kissed sauce—just like Applebee's.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 cup | For crispy crust coating |
| Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Bourbon 🥃 | ½ cup | 80-proof or higher |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Worcestershire Sauce 🍶 | 2 tbsp | High-quality brand |
| Hot Sauce 🌶️ | 1 tbsp | Like Crystal or Tabasco |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Paprika 🌶️ | 1 tbsp | Smoked for authentic taste |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
The shrimp and chicken thighs are the stars here. Look for shrimp with tails on—they stay plump and look more like the restaurant version. I always grab Costco's Kirkland brand for the chicken thighs because they're pre-cut and consistent. If you can't find boneless, skinless thighs, bone-in thighs with skin removed work too, but they'll take longer to cook. For the shrimp, frozen works just fine—thaw in cold water before using. The key is even-sized pieces so everything cooks at the same rate. If your chicken thighs vary in size, cut the larger ones in half.
No bourbon? Substitute apple cider or extra chicken broth—it won't be identical, but it'll still taste great. The Worcestershire sauce is non-negotiable for that signature tang, but if you're avoiding it, a splash of soy sauce plus a pinch of sugar gets you close. For the crust, I like to mix all-purpose flour and cornstarch—the cornstarch gives that extra crunch. If you're out of cornstarch, arrowroot powder works too. The heavy cream in the sauce can be swapped for half-and-half, but it won't be as rich. And if you're watching calories, Greek yogurt thinned with milk is a decent sub.
Marinate the chicken and shrimp overnight for best results—24 hours max in the fridge. The sauce can be made a day ahead and reheated gently on the stove. For extra crispiness, broil the coated proteins for 2-3 minutes at the end. Leftovers keep for 3 days in the fridge, but the sauce gets even better after a day as the flavors meld. I always make extra sauce—it's perfect for dipping crusty bread or drizzling over rice.
Why You'll Love This Recipe
- Here’s what sold me: chicken thighs and shrimp are cheaper than you’d think, and this recipe stretches them far. I’ve fed four people for under $20, and the leftovers? Just as good reheated the next day—crispy edges intact, no sad soggy bits.
- One-Pan Magic: I swear by this for nights when I’d rather not scrub a million dishes—just toss the chicken and shrimp in the same skillet, coat them in that flour-cornstarch mix, and let the bourbon do its thing. The shrimp cooks in minutes while the chicken gets tender, and cleanup? One spatula and a wipe-down.
- Bourbon Crunch Factor: That crispy, golden crust from the flour-cornstarch combo paired with bourbon? It’s the kind of flavor that makes you pause mid-bite. The shrimp stays juicy, the chicken gets that perfect crunch, and the bourbon’s warmth ties it all together—like a hug in food form.
- Game for Any Gather: Between us, this is my go-to for date nights, game days, or when my mom texts asking what’s for dinner. Double the batch, serve it over rice or with a side salad, and suddenly you’re the hero. (Yes, even when I forget to buy buns for the rolls.)
Step-by-step instructions for Applebee's bourbon street chicken and shrimp
Here's how to nail that signature crispy crust and rich bourbon sauce at home.
Prepare the Double-Protein Crust Mixture
In a large bowl, whisk together the 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper until completely combined. This dry blend is what creates that signature crispy crust that sets this dish apart. I like to use a whisk for this step to ensure there are no lumps—those would show up as uneven spots on your coating.
Real talk: Don't skip the cornstarch. It's what gives that extra crunch and helps the coating adhere perfectly to both the chicken and shrimp. Once your dry ingredients are fully mixed, set this bowl aside—you'll come back to it after prepping the proteins.
Dredge Chicken and Shrimp in the Crust
Pat the 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels—this step is non-negotiable for crispy results. Cut them into 1-inch pieces as specified in the ingredients. Then, working in batches to avoid overcrowding, dredge each piece of chicken thoroughly in the flour mixture, pressing gently to ensure an even coating. Transfer to a plate and set aside.
Next, peel and devein the 1.5 pounds of large shrimp, leaving the tails on for presentation. Give each shrimp the same flour treatment, pressing firmly to adhere the coating. Here's the thing—don't rush this step. A good, even coating is what makes the difference between home-cooked and restaurant-quality. Once all your proteins are coated, let them rest for 5 minutes while you prepare the cooking setup.
Cook the Proteins to Golden Perfection
Heat the 0.5 cup butter in a large skillet over medium-high heat until it foams and bubbles gently—this should take about 3 minutes. Working in batches (don't overcrowd the pan), add the coated chicken and shrimp. Cook for 3-4 minutes per side until the chicken reaches an internal temperature of 165°F and the shrimp turn pink and opaque. You'll know it's ready when you see that beautiful golden-brown crust forming—this is the moment that matters.
As you cook, transfer the finished proteins to a paper towel-lined plate to drain any excess oil. Keep them warm in a 200°F oven while you prepare the sauce. This keeps everything hot and ready to serve without drying out.
Create the Signature Bourbon Sauce
In the same skillet (don't clean it—those browned bits are flavor gold), reduce the heat to medium and add the 0.5 cup bourbon. Let it simmer for 2-3 minutes until it reduces by about half and the alcohol smell dissipates. This is crucial—you want to cook off the alcohol while capturing all those caramelized fond flavors from the pan.
Next, stir in the 0.5 cup chicken broth, 2 tablespoons Worcestershire sauce, and 1 tablespoon hot sauce. Bring to a gentle simmer and let it reduce by about half again—this should take another 3-4 minutes. The sauce should coat the back of a spoon and have a rich, slightly thick consistency. If it's too thin, let it reduce a bit longer; if too thick, add a splash of water.
Finish with Cream and Serve Immediately
Lower the heat to low and carefully stir in the 0.25 cup heavy cream. Let it warm through for just 1-2 minutes—no boiling. The sauce should be silky and just thick enough to coat the back of a spoon. Taste and adjust seasoning if needed, though it should be perfectly balanced at this point.
Return all the chicken and shrimp to the skillet, spooning the sauce over them until everything is evenly coated. Let it all heat through together for just 1 minute, then serve immediately with your choice of sides. The key here is timing—this dish is best served right away while that crust is still crispy and the sauce is hot. Each bite should deliver that perfect combination of crispy exterior, tender proteins, and rich, slightly spicy bourbon sauce.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: I learned this the hard way—wet shrimp steams in the hot oil instead of searing. Grab a paper towel and press hard on each shrimp before dredging. The extra 30 seconds saves you from soggy, unevenly cooked shrimp that cling together like glue.
- SEAR IN BATCHES: Crowding the pan drops the temperature fast, and you’ll end up with greasy, pale chicken. Work in two batches max—3-4 pieces per side—so the oil stays hot enough to build that crisp crust. Your future self will thank you for the extra 2 minutes of patience.
- WHISK THE BOURBON FIRST: Sounds weird, but it works: mix the bourbon with the cornstarch and flour before adding liquid. This prevents clumping in the gravy and gives you a smoother, silkier sauce. I skip this, and the sauce turns into a lumpy mess every time.
- REST THE CHICKEN: Give the chicken a solid 5-10 minutes under foil after searing—yes, even if you’re impatient like me. This lets the juices redistribute so it stays moist when it hits the sauce. Cut into one piece fresh out of the pan, and you’ll see why this matters.
Pro cooking tips for perfect results
Crispy Crust Secrets
The golden crust is everything—here’s how to nail it. Pat the chicken and shrimp completely dry with paper towels before dredging; moisture is the enemy of crispiness. Use a whisk to blend the flour mixture until it’s smooth and lump-free—those lumps will show up as uneven spots.
For extra adhesion, I like to chill the coated proteins for 5 minutes before cooking. This firms up the crust so it doesn’t fall off when you flip. 🔥
Don’t overcrowd the pan! Cook in small batches over medium-high heat for that perfect golden-brown color. If you pile everything in at once, the temperature drops, and you’ll end up with soggy crusts. A 12-inch cast-iron skillet (like Lodge) is ideal—it retains heat and ensures even browning.
Once the chicken reaches 165°F and the shrimp turn opaque, transfer them to a wire rack set over a baking sheet to keep them crispy while you finish the sauce.
Bourbon Sauce Mastery
Cook off the bourbon until it’s reduced by half—this burns off the alcohol while concentrating the flavor. I use Maker’s Mark for its rich caramel notes, but any 80-proof bourbon works. After adding the broth, Worcestershire, and hot sauce, let it reduce until it’s syrupy but still pourable.
This takes patience; rushing will leave you with a thin, watery sauce. A wooden spoon helps scrape up those flavorful browned bits from the pan. 💡
The heavy cream should be warmed gently—never boiling—to avoid curdling. Stir in just until it’s smooth and silky, then return the proteins to the skillet to coat.
The sauce should cling to the crust like it does at Applebee’s. If it’s too thick, add 1 teaspoon hot water at a time until it reaches the right consistency. Taste and adjust seasoning—sometimes a pinch of smoked paprika or cayenne brightens it up.
Double-Protein Timing
Cook the shrimp first—they take only 2-3 minutes per side—then move them to a plate and finish the chicken. This keeps everything hot and ready to serve without overcooking the shrimp. While the chicken finishes, use that time to reduce the sauce and warm the cream.
The shrimp will stay warm in the 200°F oven while you work on the sauce. Honestly, this step saves me from rushed, uneven cooking every time. ✨
Serve immediately over steamed white rice or crusty bread to soak up the sauce. The contrast of the warm, buttery crust with the creamy bourbon sauce is what makes this dish unforgettable.
If you’re serving a crowd, keep the sauce in a slow cooker on warm setting—it stays perfect for up to 2 hours while you finish plating. Leftovers? Reheat the sauce separately and toss it with the proteins to revive that crispy texture.
Equipment Upgrades
A meat thermometer is non-negotiable for perfect chicken—165°F is the magic number. I use the ThermoWorks Smoke because it’s precise and has a backlit display. For the sauce, a heavy-bottomed saucepan prevents scorching, but your skillet works too if you monitor it closely.
If you’re short on time, broil the coated proteins for 2-3 minutes at the end for extra crispiness—just watch them like a hawk to avoid burning. 💪
For extra flavor, I like to deglaze the pan with a splash of bourbon after cooking the proteins. The caramelized bits that stick to the pan are pure flavor gold—don’t miss out!
If you’re feeling fancy, finish the dish with a sprinkle of fresh parsley or a drizzle of hot honey for a sweet-spicy kick. Trust me, these little touches elevate it from copycat to restaurant-worthy.
Nutrition facts
Frequently asked questions
Can I make this recipe without bourbon?
Yes, but the flavor will differ slightly. Substitute ½ cup apple cider or extra chicken broth for the bourbon. For depth, add ½ teaspoon vanilla extract or 1 teaspoon maple syrup to mimic the caramel notes. The sauce will still be delicious, though the signature bourbon kick will be missing.
How do I keep the crust crispy when reheating leftovers?
Reheat the sauce separately in a small saucepan over low heat, then toss the proteins in the sauce just before serving. For extra crispiness, broil the proteins for 1-2 minutes after reheating. Never microwave—it turns the crust soggy. Store leftovers in an airtight container for up to 3 days.
What’s the best way to serve this dish?
Applebee’s style calls for steamed white rice or crusty bread to soak up the sauce. For a complete meal, add a side of roasted seasonal vegetables or a simple green salad. The dish is hearty enough to stand alone, but the rice or bread helps balance the richness of the sauce.
Why does my sauce turn out too thin?
Sauce consistency depends on reduction time. Simmer the sauce longer (up to 10 minutes) to thicken it naturally. If it’s still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir it into the sauce until it reaches the desired thickness. Avoid rushing—patience is key for that perfect velvety texture.
Can I use boneless, skinless chicken breasts instead of thighs?
Chicken breasts work, but they’re leaner and dry out faster. For best results, pound them to even thickness and cook at medium heat for 2-3 minutes per side. Add 1 tablespoon butter to the pan to keep them moist. Thighs are ideal because they stay juicy and crispy longer.