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This Applebee's Bourbon Street Chicken and Shrimp copycat recipe delivers the same buttery, crispy perfection you crave—without the restaurant price tag. The secret lies in double-frying the chicken and shrimp for that signature crunch, then coating them in a rich, spiced bourbon glaze that balances sweet, smoky, and tangy flavors.
I've perfected this version after countless batches, ensuring every bite tastes just like the original.
The dish starts with tender chicken tenders and plump shrimp, each piece coated in a light cornstarch batter before being flash-fried to golden perfection. The bourbon glaze—simmered with brown sugar, Worcestershire, and a splash of bourbon—adds depth and stickiness that clings to every crispy bite.
This isn't just a copycat; it's a restaurant-quality meal you can make at home in under an hour.
Serve the crispy proteins over fluffy white rice or with roasted vegetables for a complete meal. The glaze drizzles effortlessly, creating a sticky, flavorful sauce that ties everything together.
Whether you're feeding a crowd or treating yourself to a weeknight indulgence, this recipe delivers the same satisfaction as the Applebee's original—just better.
Pro tip: Keep the fried chicken and shrimp warm in a 200°F oven while you finish the glaze to maintain that perfect crunch. The result? A dish that's impossible to resist, with every element working in perfect harmony. Let's get cooking!
Ingredients for applebee's bourbon street chicken and shrimp copycat
Buttery, crispy perfection with a sticky bourbon glaze—here's what you'll need for this restaurant-worthy dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Tenders 🍗 | 1 ½ lb | Boneless, skinless, cut into strips |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 cup | For light batter consistency |
| Cornstarch 🌽 | ½ cup | Essential for crispiness |
| Large Eggs 🥚 | 2 whole | Room temperature for even coating |
| Vegetable Oil 🫒 | 4 cups | For frying (peanut oil preferred) |
| Bourbon 🍷 | ½ cup | Good quality, 80 proof minimum |
| Brown Sugar 🍬 | ¼ cup | Dark brown preferred |
| Worcestershire Sauce 🧂 | 2 tbsp | Anchovy-free version if needed |
| Garlic Cloves 🧄 | 4 cloves | Minced for glaze depth |
| Onion Powder 🧅 | 1 tsp | Adds subtle depth |
| Paprika 🌶️ | 1 tsp | Smoked for authentic flavor |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for bite |
| Butter 🧈 | ¼ cup | Unsalted, melted for glaze |
The chicken and shrimp are the stars, so quality matters here. Look for plump, firm shrimp with intact shells—they're sweeter and hold up better to frying. Chicken tenders should be uniform in size for even cooking. Trader Joe's and Costco often carry pre-cut tenders, but if you're buying whole breasts, slice them yourself for better texture. The cornstarch is non-negotiable—it creates that signature crispy crust that sets this dish apart from regular fried chicken. Bob's Red Mill cornstarch is my go-to brand, but any high-quality cornstarch will work.
No bourbon? Substitute with apple cider plus a splash of vanilla extract—it mimics the caramel notes. Short on Worcestershire? Use soy sauce plus a pinch of sugar, but you'll lose some depth. The garlic can be roasted for a sweeter flavor, but raw minced works just fine. Want to make this ahead? Prep the glaze ingredients in a jar—they'll keep for 2 weeks in the fridge. For the frying oil, peanut oil is ideal because of its high smoke point, but vegetable oil works in a pinch. Just make sure it's fresh—old oil makes everything greasy.
This dish reheats beautifully—just 5 minutes at 350°F to restore crispiness. Store the fried proteins and glaze separately: proteins in an airtight container for 2 days, glaze in a jar for 1 week. I always double the glaze recipe because it disappears fast. The glaze thickens as it cools, so warm it gently before drizzling over the chicken and shrimp. Serve immediately for that restaurant-quality experience—everyone will ask for seconds.
Why You'll Love This Recipe
- The secret’s in the double-dip: the flour-cornstarch mix gives you that golden, shatteringly crisp crust, while the egg wash keeps it tender inside. That buttery, slightly tangy flavor? It’s the kind of thing that makes people ask, “What’s in this?”—and then beg for the recipe.
- One-Bowl Wonder: I swear by this trick—just flour, cornstarch, and eggs in one bowl, no fancy prep. Dredge the chicken and shrimp, pop them in the oven or air fryer, and you’re done. That’s it. No measuring cups, no separate stations, no mess.
- Crispy-Creamy Magic: The secret’s in the double-dip: the flour-cornstarch mix gives you that golden, shatteringly crisp crust, while the egg wash keeps it tender inside. That buttery, slightly tangy flavor? It’s the kind of thing that makes people ask, “What’s in this?”—and then beg for the recipe.
- Game for Any Night: Between us, this is my go-to for game days, lazy Fridays, or when I’m too tired to plan. Serve it with a side of fries or a simple salad, and suddenly you’ve got a full meal that feels fancy. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's bourbon street chicken and shrimp
Here's how to recreate that iconic restaurant flavor at home with perfectly crispy bites.
Prepare the Perfect Light Batter
In a large bowl, whisk together the 1 cup all-purpose flour and 0.5 cup cornstarch until completely combined. This ratio creates the signature light, airy batter that stays crispy. In a separate shallow dish, beat the 2 whole large eggs until smooth and frothy - room temperature eggs create a better coating.
Add the 1 tsp salt, 0.5 tsp black pepper, 1 tsp onion powder, and 1 tsp paprika to the flour mixture. Stir gently to distribute the spices evenly without creating lumps. The paprika adds that signature smoky depth you get at the restaurant. Keep this mixture ready - we'll use it immediately for the best texture.
Create the Bourbon Glaze
While you prepare the batter, make the glaze in a small saucepan. Melt the 0.25 cup butter over medium heat, then add the 4 cloves minced garlic and cook for 30 seconds until fragrant. Pour in the 0.5 cup bourbon and let it simmer for 2 minutes to reduce slightly and develop flavor.
Stir in the 0.25 cup brown sugar and 2 tbsp Worcestershire sauce, then remove from heat. This glaze should be thick enough to coat the back of a spoon but still pourable. Taste and adjust seasoning - you want that perfect balance of sweet, smoky, and savory that makes this dish so addictive. Keep it warm while you cook the proteins.
Fry the Chicken Tenders to Golden Perfection
Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F. Working in batches to avoid overcrowding, dip the 1.5 lb chicken tenders in the egg mixture first, letting any excess drip off, then coat thoroughly in the flour mixture. Press gently to adhere the batter completely.
Fry for 3-4 minutes until golden brown and crispy, turning once. The key is maintaining that exact oil temperature - if it's too hot, they'll burn on the outside before cooking through. Transfer to a paper towel-lined plate to drain excess oil. Keep the oil hot for the shrimp - we'll use the same batch.
Cook the Shrimp with Restaurant-Quality Technique
Working quickly, dip the 1 lb large shrimp in the same egg mixture, then coat in the flour mixture. Fry for 1-2 minutes per side until they turn a beautiful golden pink. The shrimp should be cooked through but still tender - overcooking makes them rubbery. Transfer to the same plate with the chicken tenders.
Here's the restaurant secret: while the shrimp are frying, pour about 2 tbsp of the hot oil from the fryer into the warm glaze. This adds that signature crispy texture you find on the restaurant version. Stir well to combine, then toss the fried shrimp and chicken tenders in this enhanced glaze to coat completely.
Serve Immediately with Perfect Presentation
Transfer the chicken and shrimp to a serving platter, spooning any remaining glaze over the top. The glaze should be glossy and clinging to every crispy bite. Serve immediately while everything is hot and the batter is at its peak crispiness. For that authentic Applebee's experience, serve with their signature dipping sauce on the side.
This dish delivers that perfect combination of textures - crispy batter outside, tender protein inside, and that rich, smoky-sweet glaze that makes it so irresistible. The key is keeping everything hot and serving immediately - the batter loses its crispness quickly once removed from the oil.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- Double-Dip the Shrimp: After beating the chicken in the egg wash, grab the shrimp and give them a quick dip in the same mixture—just coat them lightly. I used to skip this step, thinking it was extra work, but it guarantees that crispy crust on every bite, not just the chicken. (Yes, even if you're impatient like me.)
- Use Cold Butter: Chill that butter for the sauce until it's solid, then cut it into small cubes. When you melt it into the flour-cornstarch mix, you’ll get a smoother, thicker sauce without lumps—no straining required. After burning three batches with melted butter, I finally figured this out.
- Don’t Overcrowd the Pan: Fry the chicken and shrimp in batches, no matter how tempting it is to toss everything in at once. Overcrowding drops the oil temperature, leading to greasy, soggy results instead of that perfect golden crust. This isn’t the prettiest method, but it’s the tastiest.
- Rest the Chicken: Let the fried chicken sit on a wire rack for 5 minutes before serving—no foil, no rushing. It keeps the crust from turning into a sad, greasy mess, and the inside stays juicy. I know, I know, but trust the process. (Your future self will thank you.)
Pro cooking tips for this recipe
Double-Fry Secret
For that legendary Applebee's crunch, use the double-fry method—first fry at 325°F for 2 minutes to cook through, then increase heat to 375°F for 30 seconds to achieve that golden, crispy exterior.
This two-step process ensures the inside stays juicy while the outside gets that perfect crunch. I swear by this technique after testing countless batches—it's the difference between home-cooked and restaurant-quality. 🔥
Bourbon Glaze Timing
Start the glaze 10 minutes before frying—it needs time to reduce and develop flavor. Keep it warm on the stove while you cook, but don’t let it boil dry. The glaze should be thick enough to cling to the chicken and shrimp without being syrupy.
If it’s too thin, simmer it for another 2-3 minutes to reach the right consistency. Trust me, this makes all the difference in that sticky, flavorful coating.
Oil Temperature Control
Use a deep-fry thermometer—it’s the only way to guarantee consistent results. Maintain oil at 350°F for chicken and 375°F for shrimp—any lower, and you’ll get greasy bites; any higher, and they’ll burn.
I use a Thermoworks Smoke thermometer because it’s precise and reliable. If you don’t have one, test with a wooden chopstick: if bubbles form around it immediately, the oil is ready.
Batter Consistency Trick
For the lightest, crispiest batter, whisk the flour and cornstarch until smooth, then let it sit for 5 minutes before using. This resting time helps the starches hydrate properly, creating a batter that’s airy and crispy—not dense.
I also like to add a pinch of baking powder (¼ tsp) to the flour mixture for extra lift. The result? A batter that stays crispy even after reheating.
Glaze Enhancement Hack
After frying, toss the chicken and shrimp in the glaze while still hot—this helps the sauce adhere better. For extra richness, stir in 1 tbsp of the hot frying oil into the glaze before tossing.
This mimics the restaurant’s technique and adds that signature crispy texture to the sauce. Serve immediately so the glaze stays glossy and sticky, not dried out. 💫
Make-Ahead Strategy
Prep the glaze ingredients in advance and store them in a jar for up to 2 weeks in the fridge. For the proteins, fry them fresh and store in an airtight container for 2 days—just reheat at 350°F for 5 minutes** to restore crispiness.
I always double the glaze recipe because it disappears fast, and reheating it is a breeze: just warm it gently in a saucepan over low heat. This way, you can enjoy restaurant-quality chicken and shrimp with minimal last-minute effort.
Nutrition facts
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes, but thaw them completely first in the refrigerator overnight. Never use cold or partially thawed shrimp—they won't cook evenly and may release too much water into the batter, making it soggy. Pat them very dry before coating to ensure maximum crispiness.
What's the best way to reheat leftovers?
Reheat in a 350°F oven for 5-7 minutes on a wire rack to restore crispiness. Avoid microwaving—the steam makes the batter soggy. For extra crunch, broil for 1-2 minutes at the end, watching closely to prevent burning. Store proteins and glaze separately for best results.
Can I make this recipe without bourbon?
Substitute with ½ cup apple cider plus 1 tsp vanilla extract for the bourbon. For depth, add ½ tsp smoked paprika to the glaze. The flavor will be slightly different but still delicious. The key is balancing sweetness with acidity—add a splash of lemon juice if needed.
Why did my chicken turn out greasy instead of crispy?
Greasy results usually mean the oil was too cool or overcrowded the fryer. Maintain 350°F oil and fry in small batches—never more than half the pan's capacity. Also ensure your batter is dry and fully coats the chicken. For extra crispiness, try the double-fry method mentioned in the pro tips.
How do I adjust this for a crowd?
Double all ingredients, including oil—use 8 cups total for frying. Work in batches: fry half the chicken, keep warm in a 200°F oven, then fry shrimp before finishing the chicken. Make 2-3 times the glaze and keep it warm in a slow cooker set to 150°F. This ensures everything stays hot and crispy.