Applebee's Bourbon Street Chicken and Shrimp Copycat Recipe: Buttery Crisp Bites with Spicy Coconut Cream

This Applebee's Bourbon Street Chicken and Shrimp copycat recipe delivers the same buttery, crispy bites and spicy coconut cream sauce you crave from the restaurant—now made in your own kitchen.

The secret lies in a bourbon-infused marinade that tenderizes the chicken while adding depth, paired with a creamy, slightly sweet coconut sauce that balances heat and richness perfectly.

I’ve tested this recipe dozens of times to ensure every element—from the golden, crispy crust to the tender, juicy proteins—matches the original down to the last detail.

The process is straightforward but requires precision: brining the chicken for maximum tenderness, grilling or pan-searing to achieve that signature crisp, and simmering the sauce until it’s thick and velvety.

The shrimp cook in just 3 minutes, ensuring they stay plump and succulent, while the chicken develops a caramelized crust that shatters with each bite. This isn’t just a copycat—it’s a restaurant-quality dish you can recreate at home, complete with the same bold flavors and satisfying texture.

What sets this recipe apart is the spicy coconut cream sauce, where coconut milk, bourbon, and a touch of cayenne come together in a harmonious blend. It’s creamy yet tangy, with just enough heat to linger on your palate without overpowering.

Serve it over garlic butter rice or with crusty bread to soak up every last drop, and you’ll have a meal that’s as impressive as it is delicious—no takeout required.

The best part? This recipe scales perfectly for crowds or leftovers, making it ideal for game day, dinner parties, or a cozy night in. With exact measurements and step-by-step instructions, you’ll achieve authentic results every time. Let’s get cooking—your taste buds (and your dinner guests) will thank you.

Ingredients for applebee's bourbon street chicken and shrimp copycat

These 14 ingredients bring Applebee's signature buttery, bourbon-kissed flavors right to your kitchen counter.

The bourbon and coconut milk are non-negotiable for that signature sauce—Jim Beam or Maker's Mark work best, but any 80-proof whiskey will do. For the coconut milk, chill the can overnight so the cream separates, then scoop out just the thick cream layer for the sauce. The shrimp should be large (31/40 count) for that perfect bite—Trader Joe's or Whole Foods carry them pre-peeled, saving you time. As for the chicken, thighs hold up better than breasts to the marinade and frying process, staying juicy while developing that crispy crust. If you can't find boneless thighs, bone-in with skin works too, but trim the skin carefully for a cleaner bite.

No bourbon? Apple cider or white wine can substitute in a pinch, though the flavor will be subtly different. Short on coconut milk? Heavy cream with a splash of coconut extract mimics the richness, though it won’t be as authentically tropical. The cornstarch is key for that signature crisp—don’t skip it, even if you’re tempted to use all flour. For the flour mixture, sift it with the cornstarch before dredging to avoid lumps. The shrimp cook in just 3 minutes, so have everything ready before hitting the pan. And if you’re worried about the heat, reduce the cayenne to 0.5 tsp—it’s still plenty spicy for most palates.

The marinated chicken keeps in the fridge for up to 24 hours, making this a great make-ahead meal. The shrimp should be cooked fresh, though you can prep the sauce ahead and reheat it gently. For leftovers, store the sauce separately—it reheats beautifully, but the shrimp and chicken are best enjoyed fresh. If you’re serving a crowd, double the sauce and keep it warm in a slow cooker on low. The crispy coating loses its crunch when reheated, so plan to fry just before serving. And trust me, the extra effort for the golden crust is worth it—it’s what makes this dish restaurant-quality.

Step-by-step instructions for Applebee's bourbon street chicken and shrimp copycat recipe

Here's how to recreate that signature buttery crunch and spicy coconut cream sauce at home.

Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat them completely dry with paper towels. Moisture is the enemy of crispy frying, so take your time here. In a large bowl, whisk together the 1 cup all-purpose flour, 0.5 cup cornstarch, 1.5 tsp salt, 0.5 tsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder. This dry blend creates the perfect golden crust.

For the 1 lb large shrimp (peeled & deveined), leave the tails on for presentation. Pat them dry too, then toss them in the same flour mixture. Let both proteins sit in separate bowls for at least 15 minutes - this resting period helps the flour adhere better and creates an extra-crispy exterior. I like to give them a gentle shake every few minutes to ensure even coating.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F - use a thermometer for precision. Fry the chicken pieces in batches for 4-5 minutes until they're golden brown and reach 165°F internally. Remove and drain on a wire rack (not paper towels - we want to preserve that crispiness). The chicken should be cooked through but still juicy.

Working quickly, fry the shrimp in the same oil for 1-2 minutes per side until they turn opaque pink and develop a golden crust. They cook faster than chicken, so watch closely. Remove and set aside with the chicken. Keep the oil hot for the sauce - we'll use it again!

In the same skillet with the hot oil, reduce heat to medium and add the 0.5 cup melted butter. Let it bubble for 1 minute to infuse flavor, then pour in the 0.5 cup bourbon whiskey. Scrape up any browned bits from the bottom - these contain all the flavor! Let the whiskey simmer for 2-3 minutes until it reduces by half.

Add the 13.5 oz full-fat coconut milk (chilled overnight for best texture) and stir to combine. Bring to a gentle simmer, then reduce heat to low and stir in the 1 tsp cayenne pepper and 2 tbsp fresh lemon juice. Let the sauce thicken slightly for 3-4 minutes, stirring occasionally. The sauce should coat the back of a spoon but still be pourable.

Return the fried chicken and shrimp to the skillet with the sauce. Toss gently to coat everything evenly. The residual heat will finish cooking the shrimp and warm through the chicken. Taste and adjust seasoning if needed - you might want to add a pinch more salt or cayenne depending on your heat preference.

Serve immediately over steamed white rice or with crusty bread to soak up that delicious sauce. The contrast of crispy fried proteins with the rich, slightly spicy coconut cream creates the perfect balance of textures and flavors. Leftovers? Store in the fridge for up to 2 days, but honestly, this dish disappears fast!

Common mistakes when making this recipe

Overcrowding the Fryer

This is the #1 mistake I see when making copycat fried dishes—dropping too many pieces into the oil at once. When you overcrowd the pan, the temperature of the oil drops dramatically, leading to greasy, soggy chicken and shrimp instead of crispy, golden bites.

Stick to small batches (no more than 4-5 chicken pieces or 6-8 shrimp at a time) to maintain that 350°F oil temperature. I promise you, the extra 2 minutes waiting for the oil to recover is worth it for that perfect crust. 🔥

Skipping the Resting Time

Letting the flour-coated proteins rest for 15 minutes before frying might feel like a waste of time, but it’s absolutely critical. Without this step, the flour won’t adhere properly, and you’ll end up with chunks falling off during frying.

I’ve tested this recipe both ways, and the difference in crispiness is night and day. Set a timer and use the time to prep your sauce—trust me, it’s time well spent.

Using the Wrong Oil Temperature

Frying at the wrong temperature is a fast track to disappointment. Too low, and your proteins absorb oil instead of developing that golden crust. Too high, and they burn before cooking through. Always use a thermometer to maintain 350°F—I recommend the Thermoworks Thermapen for accuracy.

If you don’t have one, test the oil by dropping in a small piece of bread: it should sizzle and turn golden in 30-45 seconds. If it browns too quickly, your oil is too hot.

Ignoring the Whiskey Reduction

The bourbon isn’t just for flavor—it’s for depth. Skipping the 2-3 minute reduction after adding whiskey means your sauce will taste raw and alcohol-heavy instead of rich and caramelized.

Let that whiskey cook down until it’s reduced by half, and you’ll get those complex, buttery notes that make this dish taste like the restaurant version. Pro tip: Scrape up those browned bits from the pan—they’re packed with flavor!

Not Chilling the Coconut Milk

Using room-temperature coconut milk straight from the can will give you a thin, watery sauce instead of the creamy, velvety texture you want. Chill the can overnight so the cream separates, then scoop out just the thick cream layer.

This step is non-negotiable for that signature Applebee’s consistency. If you forget, don’t panic—just simmer the sauce longer to thicken it, but it won’t be as luxurious.

Reheating Leftovers Wrong

This one’s a game-changer: Never reheat the fried proteins in the microwave. The moisture will turn your crispy coating into a sad, soggy mess. Instead, reheat the sauce separately and toss the proteins in fresh for 30 seconds**—just enough to warm through.