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This Applebee's Bourbon Street Chicken and Shrimp copycat recipe delivers the same crispy buttermilk crust and tangy bourbon cream sauce you love from the restaurant. The secret lies in a precise marinade blend and double-frying technique that creates that signature crunch while keeping the meat juicy inside.
I've perfected this method after years of testing—no shortcuts, just restaurant-quality results at home.
The dish starts with chicken and shrimp marinated in a blend of buttermilk, hot sauce, and spices, then coated in a seasoned flour mixture before frying to golden perfection. The bourbon cream sauce ties everything together with its rich, slightly sweet, and tangy profile—just like the original.
What makes this recipe work is the balance of textures: crispy exterior, tender protein, and that velvety sauce that clings perfectly.
By the time you're done, you'll have a plate that looks and tastes exactly like what you'd order at Applebee's—crispy, flavorful, and ready to be paired with fries, rice, or coleslaw.
The sauce is thick enough to coat every bite without being overly heavy, and the buttermilk crust stays crispy even after being smothered in sauce. This is the kind of dish that makes copycat recipes worth the effort.
Perfect for feeding a crowd or treating yourself to a restaurant-quality meal at home. The instructions walk you through every step, from marinating to frying to sauce preparation, so you can achieve professional results without the guesswork. Let's get cooking!
Ingredients for applebee's bourbon street chicken and shrimp copycat
Sixteen ingredients. Two proteins. One restaurant-worthy dish you'll crave again.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for best flavor |
| Hot Sauce 🌶️ | 2 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 extra flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| All-Purpose Flour 🌾 | 2 cups | For dredging |
| Bourbon 🍹 | ½ cup | 80-proof or higher |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Vegetable Oil 🫒 | 2 cups | For frying |
The chicken thighs and shrimp are the stars here. Thighs stay juicier than breasts during frying, and large shrimp (21/25 count) hold up best to the double-fry. Grab frozen shrimp at Costco if you're prepping ahead—they're already peeled and deveined, saving time. For the chicken, bone-in thighs would work too, but boneless keeps it simple. Look for fresh buttermilk at the dairy case—it's thicker and richer than the carton stuff. If you can't find it, mix 1 cup milk + 1 tbsp vinegar and let sit 10 minutes.
No bourbon? Substitute apple cider or extra chicken broth—it'll still taste great, just less complex. Short on heavy cream? Half-and-half works in a pinch, but the sauce won't be quite as rich. The hot sauce is non-negotiable though—it's what gives that signature tang. Crystal or Tabasco are the go-to brands, but anything with heat works. For the flour, King Arthur or Gold Medal are reliable choices. If you're frying, vegetable oil stays stable at high heat, but peanut oil works too if you're avoiding allergens.
This recipe is a crowd-pleaser, so make extra sauce—it reheats beautifully. Store leftovers 3-4 days in the fridge, but the crust gets soggy after day 2, so plan to eat it fresh. Freeze the fried pieces before adding sauce—they'll stay crispy when reheated. For the sauce, reheat on low heat with a splash of water to loosen it up. Serve with hot sauce on the side if you like extra heat.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub three pots. Chicken thighs and shrimp all cook together in the same skillet—just flip and let the buttermilk and hot sauce work their sauce magic while I set the table.
- Tangy Crisp Perfection: That buttermilk marinade gives the chicken this addictive crispy edge, while the hot sauce brings just enough kick to make every bite feel like a little celebration. Honestly, the first time I tasted it, I immediately ordered takeout—then realized I’d just made it better at home.
- Game Day Hero: Between us, this is my go-to for game nights because it’s hearty enough for a crowd but still light enough that no one feels stuffed before kickoff. Serve it with some cornbread, and you’ve got a menu that’s easy as Sunday morning.
- Budget-Friendly Feast: Chicken thighs and shrimp stretch further than you’d think, especially when paired with rice or roasted potatoes. I’ve fed four people for under $20 with leftovers that taste just as good reheated—proof that restaurant-quality flavor doesn’t have to break the bank.
Step-by-step instructions for Applebee's bourbon street chicken and shrimp copycat recipe
Here's the exact method to recreate that signature crispy buttermilk crust and rich bourbon cream sauce at home.
Prepare the Buttermilk Marinade for Chicken and Shrimp
In a large bowl, combine the 1.5 cups buttermilk, 2 tablespoons hot sauce, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir until the spices are fully dissolved and the mixture looks smooth. This marinade works double duty for both the chicken and shrimp.
Cut the 2 pounds boneless, skinless chicken thighs into 1-inch pieces and add them to the marinade. For the 1.5 pounds large shrimp, peel and devein them (leave tails on), then add to the same bowl. Let everything marinate in the refrigerator for at least 2 hours, or up to 8 hours for maximum flavor penetration. The longer it marinates, the more tender and flavorful your proteins will be.
Create the Flour Dredge for Extra Crispiness
In a separate large bowl, combine the 2 cups all-purpose flour. This will create that signature crispy crust that makes this dish so special. I like to use a fine-mesh strainer to sift the flour lightly before dredging—this helps create an even coating and prevents clumping.
Remove the chicken and shrimp from the marinade, allowing any excess to drip off (don't shake it off—this prevents the crust from sticking properly). Working in batches, dredge each piece thoroughly in the flour, pressing gently to ensure an even coating all around. Let them sit on a wire rack for 5 minutes to allow the flour to set up slightly before frying.
Fry to Golden Perfection
Heat the 2 cups vegetable oil in a large skillet over medium heat until it reaches 350°F. You'll want to use a deep-fry thermometer to monitor this temperature—it's crucial for getting that perfect crispy crust without burning the outside before the inside cooks through. Once the oil is hot, carefully add the floured chicken and shrimp in a single layer.
Fry the chicken for 5-6 minutes until golden brown and cooked through (internal temperature should reach 165°F). Remove with a slotted spoon and drain on a wire rack or paper towels. Then fry the shrimp for 2-3 minutes per side until they turn pink and opaque. Keep the fried chicken and shrimp warm in a 200°F oven while you prepare the sauce.
Make the Tangy Bourbon Cream Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt the 4 tablespoons cold unsalted butter over medium heat. Add the 3 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in the 0.5 cup bourbon and let it simmer for 1-2 minutes until slightly reduced.
Gradually whisk in the 1 cup heavy cream, allowing it to warm through before adding more. Stir in the 2 tablespoons hot sauce and simmer for 3-4 minutes until the sauce thickens slightly. Season with additional salt and pepper if needed—this sauce should be rich but still tangy with just the right kick.
Combine and Serve
Return the fried chicken and shrimp to the skillet with the sauce. Toss gently to coat everything evenly in the creamy bourbon mixture. Let it heat through for 1-2 minutes, then transfer to a serving platter. The sauce should be thick enough to cling to the chicken and shrimp without being too runny.
Serve immediately with your choice of sides—crusty bread is perfect for soaking up that delicious sauce. Each bite should deliver that signature combination of crispy buttermilk crust, tender protein, and rich bourbon cream sauce that makes this dish so special.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: I used to skip this step because it seemed pointless—until I realized how much crispier the shrimp gets when you wipe them down with a paper towel. The buttermilk marinade won’t cling as well if they’re damp, and you’ll end up with soggy edges instead of that perfect snap. Take 30 seconds to do this right before coating.
- MARINATE CHICKEN LONGER: The recipe might say 30 minutes, but I’ve found that doubling it—up to an hour—lets the buttermilk really tenderize the chicken thighs. The hot sauce and spices sink in deeper, and the coating sticks better when you cook it. Just don’t skip the final 10-minute rest before frying; the buttermilk will pool out otherwise.
- DON’T OVERCROWD THE PAN: I learned this the hard way—cramming too many pieces in the skillet makes the oil temperature drop, and you’ll end up with greasy, unevenly cooked shrimp and chicken. Work in batches, even if it takes longer. A quick test: If you can’t slide a clean spatula between the pieces without resistance, you’ve got too many in there.
- USE A SPLASH OF WATER: Sounds weird, but it works: Add 1 tablespoon of water to the buttermilk marinade for the chicken. It helps the coating cling better and creates a slightly lighter, more tender crust. Stir it in right before dipping the chicken—no need to overthink it, just trust the process.
Serving suggestions for this dish
Classic Sides
Applebee's serves this dish with their signature golden fries—crispy on the outside, fluffy inside. For the perfect copycat, use frozen fries (like Ore-Ida Golden Crinkles) baked at 425°F for 25 minutes until golden.
Toss them with 1 teaspoon smoked paprika and ½ teaspoon garlic powder before serving for extra depth. 🍟
Creamy coleslaw is another classic pairing that balances the richness. Mix 2 cups shredded cabbage with ½ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, and ½ teaspoon celery seed. Chill for 30 minutes before serving to let flavors meld.
Bread Pairings
Warm, crusty honey butter biscuits are ideal for soaking up the bourbon cream sauce. Use a pre-made biscuit mix (like Pillsbury Grands) baked at 375°F for 12-15 minutes. Brush with 2 tablespoons melted butter mixed with 1 tablespoon honey while still warm. 🥖
For a lighter option, serve with garlic toast. Toast sourdough bread with 1 tablespoon olive oil, then sprinkle with 1 teaspoon garlic powder and ½ teaspoon dried parsley. Broil for 2 minutes until golden and crispy.
Sauce Serving
Always serve the bourbon cream sauce on the side—just like Applebee's! This lets guests control how much they want on each bite. Keep it warm in a small saucepan on low heat with a splash of heavy cream to maintain thickness. 🍽️
Add hot sauce (like Crystal or Tabasco) to the table for those who want extra heat. A small pitcher with 2-3 dashes per serving lets everyone customize their spice level without overpowering the dish.
Presentation Tips
Arrange the chicken and shrimp in a single layer on a platter, then drizzle the sauce generously over the top for a restaurant-style presentation. Garnish with chopped fresh parsley or crushed red pepper flakes for color and a subtle kick.
For a family-style serving, use a large cast-iron skillet to keep everything warm and let guests serve themselves. The skillet’s heat retains the sauce’s richness, making every bite feel special.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs are ideal because they stay juicy during frying, but you can use breasts if needed. For best results, pound them to ½-inch thickness and reduce frying time to 4-5 minutes—they'll be drier than thighs. Brining the breasts for 30 minutes in saltwater (1 cup salt per 4 cups water) helps retain moisture.
How do I keep the crust extra crispy?
The secret is the double-fry technique and proper draining. Fry the chicken and shrimp once at 350°F until golden, then increase heat to 375°F for a 30-second final fry to set the crust. Always drain on a wire rack (not paper towels)—this prevents steam from making the crust soggy.
What if I don't have bourbon?
Use apple cider or chicken broth> as a substitute—they'll add depth without the alcohol. For extra tang, add 1 teaspoon lemon juice or ½ teaspoon vinegar to the sauce. The dish will still taste great, though the bourbon's caramel notes will be missing.
Can I bake this instead of frying?
You can try an oven-baked version, but it won't have the same crispy crust. Coat the proteins in flour, then bake at 400°F for 20-25 minutes, flipping halfway. For extra crunch, broil for 2-3 minutes**> at the end. The sauce will still taste great, but the texture will be softer.
How far ahead can I prep the marinade?
You can prep the marinade 24 hours ahead and store it in the fridge. For the proteins, marinate for only 4-6 hours max—longer marinating can make the chicken mushy. Keep the shrimp in the marinade for no more than 2 hours to prevent overcooking.