Applebee's Bourbon Chicken and Shrimp Copycat Recipe: Triple-Dredged Crunch With Buttery Bourbon Glaze

Applebee's bourbon chicken and shrimp copycat recipe delivers that signature triple-dredged crunch and rich, buttery bourbon glaze at home. The secret lies in the layered breading technique—flour, seasoned mix, and crushed cornflakes—that creates that addictive crispiness.

I've perfected this method after countless batches, ensuring every bite mimics the restaurant version down to the sticky, caramelized finish.

What sets this dish apart is the balance of textures: tender chicken and shrimp wrapped in crunchy breading, all smothered in a velvety bourbon sauce that's sweet, smoky, and just spicy enough.

The sauce gets its depth from slow simmering with bourbon, brown sugar, and a touch of cayenne, creating a glossy glaze that clings perfectly to the proteins. This isn't just a copycat—it's a restaurant-quality meal you can make in your own kitchen.

The triple-dredging process might sound complicated, but it's a straightforward method that guarantees that signature crunch. Each piece gets coated in flour, a seasoned mix of cornmeal and spices, and crushed cornflakes—repeated three times for maximum texture.

The result? A dish that's crispy on the outside, tender on the inside, and drenched in that irresistible bourbon glaze. Serve with a side of buttery mashed potatoes or a fresh salad to round out the meal.

Ready in about 45 minutes, this recipe is perfect for game day gatherings or a special weeknight dinner. The bourbon flavor shines through without being overpowering, and the dish reheats beautifully for leftovers.

Once you try this version, you'll never need to go back to the restaurant—it's that good. Let's get cooking!

Ingredients for applebee's bourbon chicken and shrimp copycat

Triple-dredged crunch meets buttery bourbon glaze in this restaurant-style copycat recipe.

The secret to that signature crunch is the triple-dredging technique—flour, a seasoned cornmeal mix, and crushed cornflakes—each layer applied three times. Grab boneless, skinless chicken thighs (they stay juicier than breasts) and large shrimp with tails on for presentation. The cornflakes should be lightly crushed—not powdered—to maintain texture. For the seasoned mix, Penzeys or bulk bins offer the freshest spices, but the grocery store stuff works fine if it's labeled 'freshly ground.' Look for smoked paprika at Trader Joe's or Walmart for that authentic depth.

No bourbon? Substitute apple cider or extra apple juice—it mimics the sweetness, though the smoky depth will differ. Short on cornflakes? Crush plain cornflakes in a bag with a rolling pin instead of a blender. The brown sugar can be swapped for white sugar plus a pinch of cinnamon if needed. For the frying oil, vegetable or canola oil works best—avoid olive oil as it burns at high heat. The butter in the sauce is non-negotiable though; use unsalted to control seasoning. If you're frying in batches, keep the oil at 350°F for even cooking.

This dish reheats beautifully—cover with foil and warm in the oven for 10 minutes. The sauce thickens as it cools, so add a splash of water or bourbon if it seems too stiff. Store leftovers in the fridge for up to 3 days or freeze for 2 months. For game day prep, make the sauce ahead and store it separately—just reheat and toss with the fried proteins. The breaded pieces stay crispy if kept in an airtight container with a paper towel underneath to absorb moisture.

Step-by-step instructions for triple-dredged bourbon chicken and shrimp

Master the signature Applebee's technique with this foolproof triple-dredging method.

In three separate shallow bowls, create your dredging stations. First bowl: Combine the 1 cup all-purpose flour, 1.5 tablespoons salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 0.5 teaspoon black pepper, and 1 tablespoon paprika. Whisk until evenly distributed—this dry blend forms the foundation of your crispy crust.

Second bowl: Mix the 0.5 cup cornmeal with the 1 cup crushed cornflakes. Lightly crush the cornflakes if needed to ensure even coating. Third bowl: Set aside for now—this will be your final dredge after frying. Arrange your bowls in this order: flour mixture, cornflake blend, and empty bowl for final dredge. Keep them spaced so you can easily move between them during the breading process.

Cut the 1.5 pounds boneless, skinless chicken thighs into 1-inch pieces for even cooking. Pat them dry completely with paper towels—this step is critical for maximum crispiness. In a medium bowl, toss the chicken pieces with the 1 tablespoon onion powder and 0.5 teaspoon black pepper to ensure even seasoning before breading.

For the 1 pound large shrimp (peeled & deveined), leave the tails attached for presentation. Pat them dry as well, then toss with the 1 tablespoon garlic powder and 0.5 teaspoon black pepper. The shrimp will cook faster than the chicken, so we'll handle them separately during frying. Keep both proteins at room temperature while you prepare the remaining components.

Working in batches to avoid crowding, dredge each chicken piece first in the flour mixture, pressing gently to adhere. Shake off excess, then dip in the cornflake blend, again pressing to ensure even coverage. Finally, transfer to the empty bowl for a final light coating of cornflakes. Repeat with all chicken pieces and set aside on a wire rack.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer for precision. Fry the chicken in batches for 4-5 minutes per side until deep golden brown and reaching an internal temperature of 165°F. Remove and drain on paper towels. Repeat the breading process with the shrimp, then fry them for 2-3 minutes per side until they turn opaque pink—they'll continue cooking on the platter.

In the same skillet (no need to clean), reduce heat to medium-low and melt the 0.5 cup unsalted butter. Add the 0.5 cup bourbon, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until slightly reduced and fragrant. Stir in the 0.25 cup brown sugar and 0.25 teaspoon cayenne pepper, cooking for another 1-2 minutes until the sugar dissolves and the mixture thickens slightly.

Return the fried chicken and shrimp to the skillet, tossing gently to coat evenly with the glaze. Let it sit for 1-2 minutes to absorb the flavors. The shrimp should be fully cooked through, and the chicken should be warmed through with a glossy, sticky coating. Transfer everything to a serving platter and garnish with extra crushed cornflakes if desired.

Health benefits of this recipe

Protein Powerhouse

This dish packs a serious protein punch with both chicken thighs and shrimp, delivering a combined 70 grams of protein per serving. The chicken thighs provide lean muscle-building protein while the shrimp adds lightweight, easily digestible protein with just 20 grams per serving.

This makes it an excellent choice for post-workout meals or high-protein diets. 💪

Bourbon's Antioxidant Boost

The star of the sauce is bourbon, which contains antioxidants that help combat oxidative stress in your body. While the alcohol cooks off during preparation, the remaining compounds provide anti-inflammatory benefits.

Plus, the brown sugar in the glaze adds a touch of natural energy from its small amount of fiber and minerals. Just be mindful of portion sizes if you're watching sugar intake.

Low-Carb Friendly

With only 15 grams of carbohydrates per serving, this recipe is naturally low-carb and keto-friendly when served without starchy sides. The crushed cornflakes add minimal carbs while creating that signature crunch.

For a truly keto version, simply omit the cornflakes from the breading and use almond flour instead of regular flour for the first layer. The bourbon glaze remains perfectly compliant with its sugar content balanced by the protein.

Sodium Considerations

The recipe contains 1,200mg of sodium per serving primarily from the salt in the breading mix and soy sauce (if used in the glaze).

For those monitoring sodium intake, reduce the salt in the flour mixture to 1 teaspoon instead of 1.5 tablespoons—this cuts the sodium by nearly 30% while maintaining flavor. The shrimp naturally adds about 200mg per serving, so this dish can still fit into a moderate-sodium diet with adjustments.

Healthy Fats Balance

The butter in the glaze provides saturated fats that help absorb fat-soluble vitamins, while the fried coating delivers a satisfying crunch. To lighten it up, substitute half the butter with olive oil in the glaze—this maintains richness while adding heart-healthy monounsaturated fats.

The shrimp contributes omega-3 fatty acids, particularly if you choose wild-caught varieties. This balance makes the dish more than just comfort food—it's a nutritionally rounded meal.

Frequently asked questions