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This Applebee's Bourbon Street Chicken and Shrimp Copycat Recipe delivers the same triple-dredged crunch and bourbon-kissed flavor you crave from the restaurant. 🔥 The secret lies in a buttermilk brine that keeps the chicken juicy while the triple coating creates that signature crispy exterior.
I've perfected the balance of spices and bourbon sauce to match the restaurant's signature taste—every bite delivers that smoky, slightly sweet, and tangy flavor profile.
What makes this recipe authentic is the combination of crispy buttermilk-brined chicken and tender sautéed shrimp, all smothered in that rich bourbon sauce. The triple dredge—flour, seasoned mix, and more flour—creates the perfect crunch without sacrificing tenderness.
The bourbon sauce is where the magic happens, with a perfect blend of sweetness, heat, and depth that you won't find in any other copycat recipe.
By following this method, you'll achieve restaurant-quality results at home, complete with that iconic golden-brown crust on the chicken and perfectly seasoned shrimp. The sauce clings to every piece, delivering that signature bourbon flavor with just the right amount of kick.
This is the dish that will have your family asking for seconds—and begging you to make it again.
Serve with classic sides like hush puppies or a simple green salad to complete the meal just like at Applebee's. The presentation is just as important as the taste, so we'll cover how to plate it for that authentic restaurant look. Let's get cooking!
Ingredients for applebee's bourbon street chicken and shrimp copycat
Triple-dredged crunch meets bourbon-kissed richness—here's how to nail Applebee's signature dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Buttermilk 🥛 | 2 cups | Full-fat for best flavor |
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Skin-on for crispier texture |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 ½ cups | For triple dredge coating |
| Seasoned Salt Mix 🧂 | ½ cup | Custom blend (see notes) |
| Bourbon 🥃 | ½ cup | 80-proof or higher |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Ketchup 🍅 | ¼ cup | For sauce sweetness |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Yellow Onion 🧅 | 1 whole | Diced for sauce |
| Olive Oil 🫒 | ¼ cup | For sautéing shrimp |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The buttermilk is non-negotiable for that signature tenderness. Full-fat works best—skip the low-fat version, trust me. For the chicken, thighs with skin give you the best crisp, but boneless is a must for easy prep. Shrimp should be fresh or frozen thawed—never pre-cooked. The seasoned salt mix is where the magic happens: combine 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne, 1 tsp black pepper, and 1 tsp dried thyme. Store it in a jar for future use—it's a game-changer for any fried dish.
No bourbon? Substitute apple juice or extra chicken broth, but the flavor won't be identical. Worcestershire sauce contains anchovies, so if you're avoiding seafood, use vegan Worcestershire or extra soy sauce. For the triple dredge, use flour, seasoned mix, then flour again—don't skip the second flour layer, that's what creates the signature crunch. The sauce can be made ahead and reheated—store it in the fridge for up to 5 days. If you're short on time, pre-cooked bacon bits can be stirred in at the end for extra smoky flavor.
The buttermilk brine can be prepped up to 24 hours ahead—just cover and refrigerate. For the shrimp, pat them completely dry before cooking to ensure maximum crispiness. The sauce thickens as it cools, so add a splash of water or broth if it's too thick when reheating. Leftovers? The chicken and shrimp keep 3-4 days in the fridge, but the sauce freezes beautifully for up to 3 months. Portion the sauce in ice cube trays for easy single-use servings later.
Why You'll Love This Recipe
- No Marinate Madness: I just toss the chicken thighs in buttermilk for a few hours—no fancy prep, no measuring cups. The buttermilk does all the work while I scroll through my phone or fold laundry. Honestly, the shrimp? Five minutes in the same bowl, no fuss.
- Crispy-Creamy Magic: That flour dredge on the shrimp? Chef’s kiss. It’s got this perfect contrast—crunchy outside, tender inside—while the chicken stays juicy with a hint of tang from the buttermilk. The seasoned salt mix ties it all together like a cozy blanket of flavor.
- Game for Any Night: Between us, this recipe is my go-to when I don’t know what to order. Too fancy for Tuesday? No problem. Feeding a crowd? Double the shrimp, add a side of rice, and boom—everyone’s happy. My daughter even picks out the shrimp tails to snack on while we wait.
- Leftovers That Still Shine: I make this on Sundays and it’s still ridiculously good three days later. Reheat the chicken and shrimp separately—just a quick sizzle in a pan—and serve with toasted bread. Not the prettiest, but the taste makes up for it every time. Budget-friendly too—chicken thighs and shrimp stretch further than you’d think.
Step-by-step instructions for Applebee's bourbon street chicken and shrimp
Here's how to nail the signature triple-dredge crunch and rich bourbon sauce that makes this dish legendary.
👨🍳 Step 1: Brine the Chicken for Maximum Tenderness
Place the 1.5 lb boneless chicken thighs in a resealable plastic bag. Pour in the 2 cups buttermilk and add 1.5 tsp salt and 0.5 tsp black pepper. Seal the bag and gently massage the marinade into the chicken, coating it completely. This buttermilk brine is where the magic starts—it tenderizes the meat and creates that signature crispy exterior.
Refrigerate the bagged chicken for at least 4 hours or overnight if possible. The longer it brines, the more flavorful and tender the result. I like to turn the bag occasionally to ensure even coating. When ready, remove the chicken and pat it completely dry with paper towels—this step is CRITICAL for that perfect crunch.
🍳 Step 2: Triple-Dredge for Ultimate Crunch
Set up three shallow dishes. In the first, place the 1.5 cups all-purpose flour mixed with the 0.5 cup seasoned salt mix. In the second, pour in the 2 cups buttermilk (you can reuse the leftover brine). The third dish gets the remaining flour mixture.
Working with one piece at a time, dredge each chicken thigh in the first flour mixture, pressing gently to adhere. Dip into the buttermilk, letting excess drip off, then coat again in the final flour layer. Place on a wire rack set over a baking sheet—this prevents steaming and ensures maximum crispiness. Repeat with all pieces. For the shrimp, simply dredge lightly in flour mixed with 0.5 tsp black pepper and 0.5 tsp salt.
🔥 Step 3: Fry to Golden Perfection
Heat 0.25 cup olive oil in a large skillet over medium-high heat until it shimmers (around 350-375°F). Fry the chicken thighs for 4-5 minutes per side until they reach 165°F internally and are deep golden brown. Transfer to a paper towel-lined plate to drain.
In the same oil (no need to clean the pan), fry the shrimp for 1-2 minutes per side until they turn pink and opaque. They cook quickly—don't walk away! Remove and set aside. Here's the thing—if your oil isn't hot enough, the coating will absorb oil instead of crisping. You want that shimmering oil that sizzles when the food hits it.
🥘 Step 4: Build the Signature Bourbon Sauce
Reduce heat to medium-low and add 0.5 cup chicken broth, 0.5 cup bourbon, 0.25 cup ketchup, 1 tbsp Worcestershire sauce, 4 cloves minced garlic, and 1 whole diced yellow onion to the skillet. Bring to a gentle simmer and cook for 8-10 minutes until the sauce thickens slightly and the onion softens.
Stir in the 1 tbsp freshly squeezed lemon juice and taste—this is where you can adjust seasoning. The sauce should be tangy, slightly sweet, and rich with bourbon depth. If it's too thin, simmer longer to reduce. For extra richness, you could add a pat of butter here, but the original recipe keeps it simple and delicious.
🍽️ Step 5: Assemble and Serve
Return the chicken and shrimp to the skillet with the sauce, spooning it over the top. Toss gently to coat everything evenly. Let it heat through for 1-2 minutes so the proteins absorb the sauce flavors. The chicken should be piping hot and the shrimp should be warmed through—no more than that or they'll turn rubbery.
Serve immediately with your favorite sides. The key to this dish is timing—everything needs to be hot when it hits the table. The triple-dredge chicken will be crispy on the outside with juicy, tender meat inside, while the shrimp will be perfectly pink and plump. That bourbon sauce ties it all together with its perfect balance of sweet, tangy, and smoky flavors.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: I learned this the hard way—wet shrimp steam instead of sear. Grab paper towels and press hard on each one before dredging. That extra 30 seconds guarantees a crisp crust instead of sad, soggy edges.
- REST CHICKEN 30 MINUTES: Skip this, and your buttermilk marinade won’t penetrate. Toss thighs in buttermilk, then pop them in the fridge uncovered for at least 30 minutes. The acid works better when it’s not rushed—and your crust will stick like glue.
- FLIP SHRIMP ONCE: After burning three batches, I finally figured out: high heat for 30 seconds per side, then one flip. Overcrowding the pan drops the temp, and flipping too often turns them rubbery. Keep it tight and fast.
- USE LIGHTLY TOASTED FLOUR: Sounds weird, but it works: dry-toast your flour in a pan for 2 minutes before dredging. The nutty aroma deepens, and the crust stays crisp longer. (Yes, even if you’re impatient like me.)
Serving suggestions for this recipe
Classic Sides
The original Applebee's Bourbon Street Chicken and Shrimp comes with crispy golden hush puppies that soak up every drop of that bourbon sauce. 🥟 To recreate them, mix 1 cup cornmeal, 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp paprika, ½ tsp salt, 1 egg, ½ cup buttermilk, and ¼ cup chopped green onion.
Drop spoonfuls into hot oil (375°F) and fry for 3-4 minutes until golden. Serve warm alongside your main dish.
A simple green salad with a tangy vinaigrette completes the meal just like the restaurant version. Toss 4 cups mixed greens with 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and a pinch of salt.
Top with ¼ cup crumbled blue cheese or shredded Parmesan for that extra crunch. The acidity cuts through the richness of the bourbon sauce beautifully.
Bread Pairings
For a heartier option, serve with warm cornbread or buttermilk biscuits. The sweetness of the cornbread contrasts perfectly with the smoky bourbon flavors.
I like to brush the cornbread with melted butter and sprinkle it with coarse sugar before baking for extra caramelization. 🍞 A toasted baguette also works well if you want something more rustic.
Sauce Variations
If you want to get creative, try serving the bourbon sauce on the side in a small crock or ramekin for dipping. Garnish with chopped parsley and a lemon wedge to let everyone customize their portion.
For an extra kick, add ½ tsp cayenne pepper to the sauce when reheating—it adds a nice heat that pairs perfectly with the crispy chicken.
Presentation Tips
To mimic Applebee's plating, arrange the triple-dredged chicken thighs and sautéed shrimp on a large platter. Drizzle the bourbon sauce generously over the top and sprinkle with extra seasoned salt mix for color.
Serve the hush puppies and salad on the side with warm dinner rolls or cornbread for that classic diner feel. 🍽️ The key is to keep everything hot and ready to eat—this dish is best served fresh!
Nutrition facts
Frequently asked questions
Why does the recipe use buttermilk for both brining and dredging?
The buttermilk serves two critical purposes: it tenderizes the chicken during the 4-hour brine (or overnight) and creates that signature crispy coating when used in the triple-dredge. The acid in buttermilk breaks down proteins, ensuring juicy meat while the milk solids help create a golden-brown crust. Skipping this step means losing that signature texture and flavor!
Can I make this recipe without an air fryer?
This recipe is designed for stovetop frying (the traditional method). The key is using a deep skillet with enough oil to maintain 350-375°F heat. For extra crispiness, work in batches and keep the oil hot between frying. If you prefer oven-baked, you can still achieve great results but expect a slightly different texture—more baked than fried.
How do I know when the shrimp are fully cooked?
Shrimp cook in just 1-2 minutes per side—they're done when they turn opaque pink all the way through and curl slightly. The flesh should spring back when pressed gently. Overcooking turns them rubbery, so keep a close eye on them! Remove them as soon as they're done and set aside on a plate lined with paper towels to drain excess oil.
What's the best way to reheat leftovers?
For the chicken and shrimp, reheat in a skillet over medium heat with a splash of chicken broth for 2-3 minutes until warmed through. The sauce can be reheated gently on the stove—add a little water if it thickens too much. Never microwave the shrimp directly, as it makes them tough. Store leftovers in airtight containers for up to 3 days.
Can I substitute chicken breasts for thighs?
While possible, thighs are ideal because they stay juicier during frying. If using breasts, pound them to ½-inch thickness and reduce frying time to 3-4 minutes per side. They'll be less forgiving if overcooked. For best results, stick with thighs—they're more flavorful and hold up better to the triple-dredge process.