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Applebee's bourbon chicken and shrimp copycat recipe delivers that signature double-dredged crunch with tender, juicy centers—all in one skillet.
The secret lies in marinating the chicken in bourbon and hot sauce while the shrimp soak up a garlic-herb blend, then coating both in a crispy, golden breading that stays intact even when tossed together.
I've perfected this technique after years of testing, ensuring every bite delivers that perfect balance of smoky, spicy, and savory flavors you crave.
What sets this recipe apart is the one-skillet method that keeps everything hot and ready to serve, plus the foolproof breading technique that creates that signature Applebee's crunch without requiring a deep fryer.
The chicken marinates overnight for maximum flavor penetration, while the shrimp get a quick pre-cook in the same skillet to lock in tenderness.
By the time you're done, you'll have a restaurant-quality meal that's crispy on the outside, juicy on the inside, and ready to serve with classic sides like mashed potatoes or corn on the cob.
The result is a dish that tastes just like the original—crispy, flavorful, and satisfying—while giving you full control over ingredients and cooking times. The bourbon marinade gives the chicken its signature depth, while the shrimp absorb just enough garlic and herb flavor to complement without overpowering.
This is the kind of recipe that transforms a weeknight dinner into a restaurant-worthy experience without requiring fancy equipment or techniques.
Serve with your favorite dipping sauce (try a creamy ranch or honey mustard) and classic sides to complete the meal. The best part? You'll have this crowd-pleasing dish on the table in under an hour, with minimal cleanup. Let's get cooking!
Ingredients for applebee's bourbon chicken and shrimp copycat
Pantry staples plus bourbon and hot sauce for that signature Applebee's kick.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Medium size, cut into bite-sized pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Bourbon Whiskey 🍸 | ½ cup | 80-proof or higher for best flavor |
| Hot Sauce 🌶️ | ¼ cup | Like Frank's RedHot |
| All-Purpose Flour 🌾 | 1 ½ cups | For first breading layer |
| Cornstarch 🌾 | ½ cup | For second breading layer |
| Garlic Powder 🧄 | 2 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For breading seasoning |
| Paprika 🌶️ | 1 tbsp | Smoked for best color |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | ½ cup | For frying |
| Garlic Cloves 🧄 | 4 cloves | Minced for shrimp marinade |
| Fresh Parsley 🌿 | ¼ cup | Chopped for shrimp marinade |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The bourbon is non-negotiable here—Makers Mark or Buffalo Trace if you want to splurge, but any good 80-proof whiskey works. Frank's RedHot is the hot sauce I always grab, but any hot sauce with a little tang will do. The chicken thighs are key—boneless, skinless, and medium-sized so they cook through without drying out. For the shrimp, frozen works fine if you thaw them first, but fresh is ideal. Look for shrimp that's bright pink and firm to the touch. If you're buying frozen, Costco or Trader Joe's usually have the best quality at a good price. The garlic and parsley for the shrimp marinade should be fresh—dried just won't give the same bright flavor.
No bourbon? Apple cider or even more chicken broth can stand in, though it won't have the same depth. Short on hot sauce? Sriracha or Tabasco mixed with a little honey gets you close. The breading layers are crucial for that signature crunch—don't skip the cornstarch on top, that's what gives it that extra crisp. If you're out of cornstarch, arrowroot powder works too. The shrimp marinade can be prepped while the chicken marinates overnight. If you're short on time, just the garlic, lemon, and parsley will still add great flavor. For the spices, Penzeys or bulk bins are great for freshness, but the regular grocery store stuff is fine if it's not ancient.
Marinate the chicken overnight in the fridge—that's where the flavor magic happens. The shrimp marinade can be made ahead too, but add the lemon juice fresh before using. This dish reheats surprisingly well—just pop it in a 350°F oven for 10 minutes to crisp up the breading again. Keeps for 3 days in the fridge, but honestly it's best fresh. For leftovers, store in an airtight container with a paper towel on top to keep it crispy. Freezes for 2 months if you're planning ahead.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss the chicken, shrimp, and sauce in the same skillet. No extra dishes, no stress. The flour crust clings perfectly, and by the time the bourbon caramelizes, everything’s ready.
- Flavor Bomb: That first bite? Sweet, smoky bourbon cutting through the heat of the hot sauce—it’s like Applebee’s stole my heart. The shrimp stays juicy while the chicken gets that crispy, golden crust I can’t resist.
- Game for Any Night: Weeknight dinner? Check. Date night? Even better. Serve it over rice or with their crispy fries on the side—it’s that adaptable. Honestly, I’ve had it cold the next day too, and it still hits.
- Budget Win: Chicken thighs and shrimp stretch further than you’d think, especially with this rich sauce. A bottle of bourbon lasts forever when you’re only using a splash, and the flour? Already in my pantry. Leftovers? Rare, but when they happen, they’re just as good reheated.
Step-by-step instructions for Applebee's bourbon chicken and shrimp copycat
Here's how to nail that iconic double-dredged crunch with tender, juicy centers—just like the restaurant.
Prep and Season the Chicken and Shrimp
Start by cutting the 1.5 lb boneless chicken thighs into 1-inch bite-sized pieces. Toss them in a bowl with 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp salt, and ½ tsp black pepper. For the shrimp, whisk together 1 tbsp lemon juice, 4 minced garlic cloves, and ¼ cup chopped parsley in a separate bowl. Add the 1 lb large shrimp and toss to coat evenly. Let both marinade for 15 minutes—this jumpstarts the flavor and keeps the shrimp tender.
I like to work with cold ingredients here. If your kitchen runs warm, chill the shrimp for 10 minutes before marinating to prevent overcooking later. The lemon juice in the shrimp marinade brightens the flavor and helps tenderize the meat, while the garlic and parsley add that signature restaurant aroma.
Create the Double-Dredge Station
In a shallow dish, mix the 1.5 cups all-purpose flour with 1 tbsp onion powder, 1 tbsp paprika, 1 tsp salt, and ½ tsp black pepper. In another shallow dish, combine the ½ cup cornstarch with 2 tbsp garlic powder, 1 tsp salt, and ½ tsp black pepper. These two stations are your secret to that perfect crispy-yet-light coating—the cornstarch layer creates the extra crunch without heaviness.
Keep these dry mixtures separate until you're ready to dredge. The cornstarch blend should look almost like a fine powder—if it clumps, whisk it vigorously to break up any lumps. This step is where the magic happens, so don't rush it. The double-dredge technique is what gives this dish its signature texture, so take your time to coat each piece evenly.
Double-Dredge and Fry to Golden Perfection
Heat ½ cup vegetable oil in a large skillet over medium heat until it reaches 350°F—use a thermometer for accuracy. Working in batches to avoid crowding, take a piece of chicken and first dip it into the flour mixture, letting any excess fall off. Then dip it into the cornstarch mixture, pressing gently to adhere. Repeat with all chicken pieces, then set them aside on a wire rack.
Fry the chicken for 3-4 minutes per side until golden brown and cooked through. The oil should sizzle steadily, and you'll see little bubbles form around the edges—that's your cue it's crisping up. Remove the chicken and set it aside, keeping it warm. Repeat the dredging and frying process with the shrimp, cooking them for 1-2 minutes per side until they turn pink and opaque. Shrimp cook fast, so keep an eye on them—they're done when they curl slightly and release easily from the skillet.
Deglaze with Bourbon and Hot Sauce
Once all the chicken and shrimp are fried, reduce the heat to medium-low and carefully pour in the ½ cup bourbon whiskey. Let it simmer for 2-3 minutes until it reduces by half and the alcohol burns off—you'll smell that rich, caramelized aroma developing. Then stir in the ¼ cup hot sauce and let it simmer for another 1-2 minutes until the sauce thickens slightly. This step is where the dish gets its signature tangy-sweet flavor profile.
If the sauce looks too thin, let it reduce for another minute or two. You want it to coat the back of a spoon but still be pourable. The bourbon adds depth, while the hot sauce brings that signature kick. Taste it now—it should be balanced between smoky, spicy, and slightly sweet. If it needs more heat, add a splash more hot sauce; if it needs more depth, a quick splash of water can help balance the flavors.
Combine and Serve
Return the fried chicken and shrimp to the skillet, tossing gently to coat everything in the bourbon-hot sauce mixture. Let it all heat through for 1-2 minutes, just until the shrimp are warmed through and the chicken absorbs the sauce. The goal is to keep everything hot and crispy without steaming the coating.
Serve immediately over steamed rice or mashed potatoes to soak up that delicious sauce. The chicken should be juicy with a crispy exterior, and the shrimp should be tender with a slight bounce. Each bite delivers that perfect balance of smoky, spicy, and sweet flavors—just like the restaurant version. Garnish with extra chopped parsley if you like, but honestly, the flavors speak for themselves.
Pro Tips For Making Applebee'S Bourbon Chicken And Shrimp Copycat
- CRUST THE SHRIMP FIRST: I learned this the hard way—skipping the flour coating on shrimp means soggy, flavorless bites. Toss peeled shrimp in flour before adding the bourbon mix, then shake off excess. The crust grabs the sauce better and stays crisp longer.
- USE A SPLASH OF COLD WATER: The recipe calls for dry flour, but I add 1 teaspoon cold water per ½ cup flour when coating the chicken. It helps the flour stick to the meat without clumping, so the crust forms evenly and doesn’t slide off when frying.
- DON’T OVERCROWD THE PAN: I know you’re excited, but resist the urge to dump all the chicken and shrimp in at once. Cook in batches—overcrowding steams the food instead of searing, and you’ll end up with greasy, unevenly browned pieces. A hot pan with a single layer is worth the wait.
- LET THE SAUCE REDUCE: After deglazing the pan with bourbon and hot sauce, walk away for 3–4 minutes. Let the liquid bubble down before adding it back to the chicken and shrimp. This concentrates the flavor—skipping it leaves you with a watery, weak sauce that won’t cling to the food.
Flavor customization for applebee's bourbon chicken and shrimp copycat
Spice Level Control
Adjust the heat to your taste by modifying the hot sauce quantity. Start with ¼ cup Frank's RedHot for the classic Applebee's kick, but reduce to 2 tbsp if you prefer mild heat.
For extra spice, add ½ tsp cayenne pepper directly to the bourbon sauce or serve extra hot sauce on the side. I like to keep a small bowl of hot sauce at the table for guests to customize their portions. 🌶️
Bourbon Variations
While bourbon is essential for authenticity, you can experiment with alternatives. For a sweeter profile, replace ½ cup bourbon with ¼ cup bourbon and ¼ cup apple cider. For a smokier flavor, try ½ cup whiskey with 1 tsp smoked paprika added to the marinade.
If you're avoiding alcohol entirely, use ½ cup chicken broth—it won't replicate the depth but still works in a pinch.
Herb and Garlic Boost
Enhance the shrimp marinade with extra fresh herbs for brightness. Add 1 tbsp chopped thyme or 1 tsp dried oregano to the garlic-herb blend. For a citrus twist, swap 1 tbsp lemon juice for 1 tbsp lime juice in the shrimp marinade.
The acidity helps tenderize the shrimp while adding a refreshing contrast to the rich bourbon flavors.
Crispy Texture Tweaks
For an even crunchier coating, add 2 tbsp crushed cornflakes or 1 tbsp panko breadcrumbs to the cornstarch mixture. This creates extra air pockets for a lighter, shatter-like crust.
If you prefer a softer texture, reduce the cornstarch to ¼ cup and increase the flour to 1¾ cups for a more traditional fried coating.
Sweet-Savory Balance
Add a touch of sweetness to complement the smoky, spicy flavors. Stir 1 tbsp honey or 1 tsp brown sugar into the bourbon-hot sauce mixture before combining with the chicken and shrimp.
This rounds out the heat and enhances the caramelization. For a tangy-sweet contrast, add 1 tsp apple cider vinegar to the sauce as well.
Protein Swaps
Customize the dish by swapping proteins while keeping the same cooking method. Replace chicken with 1.5 lb boneless pork chops (cut into strips) for a richer flavor, or use 1.5 lb firm tofu (pressed and cubed) for a vegetarian version.
For seafood lovers, add ½ lb scallops** to the shrimp marinade—they cook quickly and absorb flavors beautifully. Adjust cooking times accordingly for different proteins.
Nutrition facts
Frequently asked questions
Can I make this recipe without bourbon?
Yes, but the flavor will be different. Use ½ cup apple cider or chicken broth as a substitute—they won't replicate the depth but still work. For a smokier taste, add 1 tsp smoked paprika to the marinade. If you're avoiding alcohol completely, the broth option is your best bet.
How do I keep the breading crispy when reheating?
Reheat in a 350°F oven for 10 minutes on a wire rack to maintain crispiness. Place a paper towel underneath to absorb any moisture. Avoid microwaving—it steams the coating. For leftovers, store in an airtight container with a paper towel on top to keep it dry.
What's the best way to cook the shrimp without overcooking?
Cook shrimp in batches for just 1-2 minutes per side until pink and opaque. Keep the oil at 350°F and use a thermometer—shrimp should reach 145°F internally. If your kitchen runs warm, chill the shrimp for 10 minutes before marinating to prevent overcooking during the double-dredge process.
Can I bake this instead of frying?
Yes, but the texture will be different. Preheat oven to 425°F and bake for 15-18 minutes after dredging, flipping halfway. For extra crispiness, broil for 1-2 minutes at the end. The breading won't be as light as fried, but it's a healthier alternative that still delivers great flavor.
What sides pair best with this dish?
Classic choices include creamy mashed potatoes, buttery corn on the cob, or steamed rice. For a lighter option, try a fresh green salad with lemon vinaigrette. The bourbon sauce pairs especially well with rich, starchy sides that soak up the flavor.