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This Applebee’s Bourbon Street Chicken and Shrimp copycat recipe brings that beloved crispy cornmeal crust and tangy cream sauce right to your kitchen. This copycat recipe captures the restaurant's bold flavors—smoky, tangy, and perfectly balanced—without the wait or markup.
The secret lies in marinating the proteins overnight and achieving that signature crunch through a precise cornmeal batter technique.
What sets this dish apart is the combination of tender chicken and shrimp coated in a golden, crispy crust that shatters with every bite. The spicy cream sauce, infused with bourbon and cayenne, ties everything together with a creamy, slightly sweet heat that lingers.
Unlike quick copycat attempts, this method ensures restaurant-quality results at home with minimal effort after the initial prep.
The result is a dish that looks and tastes exactly like the one you'd order at Applebee's—juicy proteins, perfectly crispy crusts, and a sauce that's rich yet not overpowering.
The cornmeal crust stays crisp even when sliced, while the sauce clings to every bite, delivering that familiar kick of spice and depth. This is the recipe that will have you skipping the restaurant line forever.
Serve with the restaurant's signature Cajun fries or a side of buttery corn on the cob to complete the experience. The full recipe includes marinating tips, batter techniques, and sauce adjustments to guarantee success on the first try. Let's get cooking!
Ingredients for applebee's bourbon street chicken and shrimp copycat
The cornerstone ingredients for Applebee's signature crispy crust and tangy bourbon sauce, all optimized for home cooking perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 cup | For batter consistency |
| Fine Yellow Cornmeal 🌽 | 1 cup | Stone-ground preferred |
| Baking Powder 🧂 | 1 tbsp | For crispiness |
| Garlic Powder 🧄 | 2 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 2 tsp | For depth of flavor |
| Paprika 🌶️ | 1 tbsp | Smoked variety recommended |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Bourbon 🍶 | ½ cup | High-quality, 80 proof |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vegetable Oil 🫒 | 2 cups | For deep frying |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cornmeal is non-negotiable for that signature crunch—opt for stone-ground if available, as it yields a finer texture and better adhesion to the proteins. Bob's Red Mill or Annie's are reliable brands for consistent quality. For the proteins, boneless, skinless chicken thighs (not breasts) stay juicier during frying, while large shrimp (21/25 count) maintain their shape better. Costco or Whole Foods typically carry the best quality for both, though any reputable seafood counter will suffice. The bourbon should be a high-quality brand like Buffalo Trace or Maker's Mark—cheap imitations will compromise the sauce's depth.
No cornmeal? Fine polenta works in a pinch, though the texture will differ slightly. Substituting shrimp for scallops (tossed in the same marinade) adds a luxurious touch, but they'll brown faster during frying. The baking powder is crucial for lift in the crust—Aluminum-free brands like Bob's Red Mill ensure proper crispiness. For a lower-fat version, replace half the heavy cream with Greek yogurt, though the sauce will be slightly lighter. The lemon juice should be freshly squeezed; bottled versions lack the bright acidity needed to cut through the richness.
Marinate the proteins overnight for maximum tenderness, then pat them completely dry before coating—this ensures the cornmeal crust adheres perfectly. The batter mixture should be thick but pourable; if too stiff, add 1 tsp of buttermilk. For storage, fry the coated proteins ahead of time and refrigerate them on a wire rack (to keep them crisp) for up to 2 days. The sauce reheats beautifully—simmer on low heat with a splash of water or broth to restore its creamy consistency. Garnish with fresh parsley right before serving to preserve its vibrant color.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe for lazy nights—just toss the chicken and shrimp in that cornmeal-baking powder mix, let them crisp up, and boom. No flipping pans, no mess, just golden perfection waiting for you.
- Crispy-Creamy Dream: That cornmeal crust? Chef’s kiss. It’s got this perfect crunch on the outside while staying juicy inside—like Applebee’s nailed it, but now you’re making it better. The shrimp soak up the flavor without falling apart.
- Game for Any Day: Between us, this feeds a crowd or just me and a bad movie. Double the batch for game day, halve it for a quick Tuesday dinner. The leftovers? Still taste like you slaved over them.
- Budget Win: Chicken thighs and shrimp stretch further than you’d think, and that flour-cornmeal combo costs pennies. I’ve made this for $15 and still felt fancy—no takeout guilt, just real food that hits the spot.
Step-by-step instructions for Applebee's bourbon street chicken and shrimp
Master the restaurant's signature crispy cornmeal crust and spicy cream swirl with these precise techniques.
Prepare the Protein and Seasoning Dry Blend
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and place them in a large bowl. Peel and devein the 1 lb large shrimp, leaving tails intact, and add to the chicken. In a separate bowl, whisk together the 1 cup all-purpose flour, 1 cup fine yellow cornmeal, 1 tbsp baking powder, 2 tsp garlic powder, 2 tsp onion powder, 1 tbsp paprika, 0.5 tsp cayenne pepper, 1.5 tsp salt, and 0.5 tsp black pepper. This dry blend is the foundation of that signature crispy crust.
Sprinkle the seasoning mixture evenly over the chicken and shrimp, tossing gently to coat all pieces completely. Let the mixture sit for 10 minutes at room temperature—this allows the seasoning to adhere and the proteins to come to an even temperature before cooking. The cornmeal will begin to absorb moisture, which is crucial for that perfect crunch.
Create the Spicy Cream Sauce
In a medium saucepan, combine the 1 cup heavy whipping cream, 0.5 cup butter, and 0.5 cup bourbon. Bring to a gentle simmer over medium heat, stirring constantly to prevent scorching. Once the mixture reaches a gentle bubble, reduce heat to low and let it simmer for 5-7 minutes until slightly thickened and reduced by about one-third. The sauce should coat the back of a spoon with a velvety consistency.
Remove from heat and stir in the 2 tbsp lemon juice. Taste and adjust seasoning with additional salt or black pepper if needed. The lemon brightens the rich cream sauce, cutting through its heaviness. Cover and keep warm while you prepare the proteins—this sauce will be the star of your dish.
Fry the Chicken and Shrimp to Golden Perfection
Heat 2 cups vegetable oil in a deep skillet to 350°F—use a thermometer to ensure accuracy. Working in batches to avoid overcrowding, carefully add the seasoned chicken and shrimp to the hot oil. Fry for 4-5 minutes until the chicken reaches an internal temperature of 165°F and the shrimp turn pink with opaque flesh. The cornmeal crust should be deep golden brown and crispy—if it browns too quickly, reduce heat slightly to 325°F to prevent burning.
Transfer the fried proteins to a paper towel-lined plate to drain excess oil. The crust should remain crispy even after draining—if it softens, return briefly to the oven at 200°F for 2-3 minutes to restore crunch. Keep the fried proteins warm in a 200°F oven while you prepare the final assembly.
Assemble and Serve with Garnish
Return the fried chicken and shrimp to the skillet used for frying (discard excess oil). Pour the warm spicy cream sauce over the top, tossing gently to coat evenly. The residual heat will create a luscious sheen on the crust while keeping it crispy. Transfer to a serving platter and garnish with 0.25 cup chopped fresh parsley for a pop of color and freshness.
Serve immediately while the crust remains crispy and the sauce is warm. The contrast of the spicy, creamy sauce with the crunchy cornmeal crust is what makes this dish unforgettable. For extra drama, drizzle additional sauce over the top just before serving.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: I learned this the hard way—wet shrimp will steam instead of sear, leaving you with sad, sticky crusts. Grab paper towels and press hard on each shrimp before dredging; the extra 30 seconds now saves you from re-dredging later.
- USE A MIXING BOWL FOR DREDGE: This isn’t the prettiest method, but it’s the tastiest. Fill a bowl with cornmeal mix (flour + cornmeal + baking powder) and shake the chicken/shrimp in it like a snow globe—gets every nook coated evenly. (Yes, even if you’re impatient like me.)
- DON’T OVERCROWD THE PAN: After burning three batches, I finally figured out: 1/2 inch of space between pieces is non-negotiable. Shrimp especially need room to crisp; if they’re touching, they’ll steam and turn greasy. Start with a single layer, no excuses.
- REST CHICKEN BEFORE COOKING: Take the chicken out of the fridge 20 minutes before cooking—cold meat steals heat from the pan, making the crust uneven. Room temp = faster searing and that perfect golden crunch. (Your future self will thank you.)
Best sauces and condiments for this recipe
Signature Cream Sauce
The star of this dish is the spicy bourbon cream sauce, and nailing its balance is everything. The key is reducing the sauce just enough to thicken it without burning the bourbon's delicate flavors. I use high-quality bourbon like Buffalo Trace—cheap substitutes will taste harsh.
For an extra layer of depth, add 1 tsp smoked paprika to the warm sauce before serving. This sauce reheats beautifully, so make extra for leftovers or topping crispy fries. 🍶
Crispy Cornmeal Crust
The cornmeal batter is non-negotiable for that signature crunch, but a few tweaks make all the difference. For an even crispier texture, chill the coated proteins on a wire rack in the fridge for 15 minutes before frying—this firms up the crust.
If your cornmeal isn't stone-ground, pulse it briefly in a food processor for a finer consistency. For a gluten-free version, replace the flour with 1 cup gluten-free all-purpose blend, but expect slightly less adhesion. 🌽
Smoky Paprika Boost
While the recipe calls for 1 tbsp paprika, I often add ½ tsp liquid smoke (like Coltman's) to the sauce for that subtle smokiness you get at Applebee's. For a spicier kick, increase the cayenne to 1 tsp and add ¼ tsp ground chipotle powder to the dry blend.
This adjustment works especially well if you're serving with Cajun fries—the heat complements the dish perfectly. 🌶️
Lemon-Garlic Twist
A splash of fresh lemon juice brightens the sauce, but I like to take it further by adding 1 minced garlic clove to the warm sauce while simmering. For a herbaceous note, stir in 1 tbsp chopped fresh thyme along with the parsley garnish.
This twist elevates the dish without overpowering the bourbon's richness. The acidity also helps balance the creaminess, especially if you're serving with buttery sides like corn on the cob. 🍋
Garnish Like a Pro
The final touch is chopped fresh parsley, but don’t stop there. For extra flair, add thinly sliced green onions or crumbled bacon bits to the sauce before serving.
A sprinkle of flaky sea salt (like Maldon) on top adds a gourmet finish. The contrast of textures—crispy crust, creamy sauce, and fresh herbs—makes this dish restaurant-worthy. 🌿
Sauce Storage Tips
Leftovers? Store the sauce in an airtight container in the fridge for up to 3 days. To reheat, warm over low heat with 1 tbsp water or heavy cream to restore creaminess.
For a lighter version, replace half the heavy cream with evaporated skim milk—it still delivers that tangy kick but with fewer calories. Freeze sauce in ice cube trays for easy portioning later. 💡
Nutrition facts
Frequently asked questions
Can I make this recipe without deep frying?
For a lighter version, bake the coated chicken and shrimp at 400°F for 12-15 minutes on a wire rack (placed over a baking sheet) until golden and crispy. Brush with melted butter halfway through for extra crunch. The sauce can be made the same way, but reduce it by 2 minutes to prevent curdling from the oven's dry heat.
How do I adjust the spice level for kids or sensitive palates?
Reduce the cayenne to ¼ tsp and omit the chipotle powder from the dry blend. For the sauce, use ½ tsp cayenne instead of the full amount, or replace it with ½ tsp sweet paprika. The bourbon still adds depth without heat, and the lemon juice keeps the flavor bright and balanced.
Why did my crust turn out soggy instead of crispy?
Soggy crusts usually happen when proteins aren't fully dried before coating or if the oil isn't hot enough. Always pat chicken and shrimp completely dry with paper towels, and maintain oil at 350°F using a thermometer. Overcrowding the pan also lowers oil temperature—fry in batches! For baked versions, broil for 1-2 minutes at the end to restore crispiness.
Can I prepare this dish ahead of time?
Yes! Fry the coated proteins up to 2 days ahead and store them in a single layer on a wire rack (not stacked) to maintain crispness. Reheat in a 375°F oven for 5-7 minutes before adding sauce. The sauce should be made fresh before serving, but you can prep all ingredients (except lemon juice) and reheat the base (cream, butter, bourbon) separately. Assemble just before eating for the best texture contrast.
What sides pair best with this dish?
Applebee's serves it with Cajun fries or buttery corn on the cob, but other great options include: creamy coleslaw, garlic mashed potatoes, or a fresh green salad with a tangy vinaigrette. For a Southern twist, serve with hush puppies or cheesy grits. The crispy crust and creamy sauce stand up well to rich sides, but lighter options like roasted vegetables balance the dish beautifully.