Applebee's Bourbon Street Chicken and Shrimp Copycat Recipe: Spiced Butter Glaze Locks in Flavor

This Applebee's Bourbon Street Chicken and Shrimp copycat recipe delivers the same bold, buttery flavors you love from the restaurant—crispy golden chicken and shrimp coated in a spiced bourbon glaze that locks in moisture and flavor.

The secret lies in a perfectly balanced seasoning blend and a two-step frying technique that ensures every bite stays tender inside while achieving that signature crunch. I've replicated this dish exactly as it's made in their kitchens, right down to the buttery sauce that ties everything together.

The key to success is the spiced butter glaze, which combines melted butter, brown sugar, and a touch of bourbon for depth. This mixture is brushed onto the fried chicken and shrimp, creating a caramelized crust that's both sweet and savory.

The recipe also includes a simple but essential step: marinating the chicken and shrimp in a buttermilk-based mixture before breading, which guarantees juicy meat every time. Unlike many copycat recipes, this version stays true to the original by using a light, airy breading that doesn't overpower the natural flavors.

By the time you plate this dish, you'll have restaurant-quality results with golden-brown chicken and shrimp that's crispy on the outside and tender on the inside, all smothered in that rich, buttery bourbon glaze.

The sauce, made with a blend of butter, cream, and a hint of garlic, adds the final touch of indulgence. This recipe is perfect for feeding a crowd or treating yourself to a taste of Bourbon Street at home—without the wait or the markup.

The best part? This dish comes together in under an hour, making it ideal for weeknight dinners or special occasions. Serve it with a side of mashed potatoes or a fresh salad to round out the meal. Let's get cooking and bring that Applebee's flavor to your kitchen!

Ingredients for applebee's bourbon street chicken and shrimp copycat

Sixteen ingredients for restaurant-quality flavor—crispy chicken and shrimp with that signature bourbon glaze.

The chicken and shrimp are the stars here, so don't skimp on quality. Look for fresh, plump shrimp at the seafood counter—Whole Foods or local fish markets usually have the best. For chicken, thighs over breasts stay juicier during frying. The buttermilk? Full-fat is non-negotiable—it makes all the difference in that tender, crispy crust. I grab mine from Trader Joe's because it's consistently high-quality, but any brand works if it's fresh. If you're prepping ahead, marinate the protein in buttermilk for up to 12 hours—just keep it cold.

No bourbon? Apple cider or extra apple juice works in a pinch, though it won't have the same depth. Running low on heavy cream? Half-and-half or coconut cream keeps the richness, but texture might vary slightly. The smoked paprika is key for that authentic Applebee's flavor—Penzeys or Tony Chachere's are my go-tos. For the breading, cornstarch gives extra crunch, but if you're out, a little extra flour works. The glaze can be made ahead and reheated gently—just add a splash of water to loosen it before brushing. And if you're feeding a crowd, double the glaze ingredients—it disappears fast!

This dish reheats beautifully—just pop it in the oven at 350°F for 10 minutes to crisp up the breading. The glaze keeps for 3 days in the fridge if stored in an airtight container, and the marinated protein can be prepped a day ahead. For serving, I like to arrange the chicken and shrimp on a platter, drizzle with extra glaze, and garnish with a sprinkle of smoked paprika. The leftovers? Freeze for up to 3 months—just thaw overnight in the fridge before reheating. Pro tip: Save any extra glaze for drizzling over mashed potatoes or corn.

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

Here's how to recreate that iconic restaurant flavor at home—crispy, spicy, and packed with bourbon-kissed goodness.

Cut the 2 lb boneless, skinless chicken thighs into 1-inch pieces and place them in a large bowl. In a separate container, whisk together the 1.5 cups buttermilk, 1 tbsp granulated garlic powder, 1 tbsp ground black pepper, 1 tbsp paprika, and 1 tsp salt. Pour this mixture over the chicken, ensuring every piece is fully coated. Cover and refrigerate for at least 4 hours (overnight is even better)—this step develops deep flavor and tenderizes the meat.

I like to press the chicken pieces down in the bowl to help the marinade penetrate fully. The buttermilk creates a tenderizing acid bath while the spices infuse the meat. Don't skip this—it's what gives the copycat version its signature tenderness.

In a shallow dish, combine the 1.5 cups all-purpose flour and 0.5 cup cornstarch. This blend gives you that perfect crispy texture without getting too heavy. In another dish, prepare the shrimp by patting the 1.5 lb large shrimp (peeled, deveined) dry with paper towels—this is crucial for maximum crispiness when frying.

I always keep these stations separate to avoid cross-contamination. The cornstarch in the flour mixture is what creates that signature crispy crust that holds up even when drizzled with sauce. Make sure your shrimp are completely dry before breading.

Heat 3 cups vegetable oil in a deep skillet to 350°F—use a thermometer to monitor this carefully. Working in batches, remove the chicken from the marinade (let excess drip off) and dredge each piece thoroughly in the flour mixture, pressing gently to adhere. Fry for 4-5 minutes per side until the chicken reaches an internal temperature of 165°F and is golden brown. Transfer to a paper towel-lined plate to drain.

Repeat with the shrimp, frying for 2-3 minutes per side until they turn opaque pink and crispy. The oil temperature is critical—too low and they'll absorb oil; too high and they'll burn. Keep the oil at 350°F the whole time for perfect results.

In a saucepan over medium heat, melt the 1 cup unsalted butter with the 0.5 cup packed light brown sugar, 0.25 cup bourbon whiskey, and 1 tbsp lemon juice. Bring to a gentle simmer and cook for 5-7 minutes until the mixture thickens slightly and becomes fragrant. Remove from heat and stir in the 0.5 cup heavy cream. The glaze should be smooth and glossy—this is what makes the dish sing.

Here's the thing—don't rush this step. The bourbon needs time to cook off its alcohol while the sugar caramelizes slightly. You'll know it's ready when the mixture coats the back of a spoon and smells richly aromatic with notes of caramel and vanilla.

Return the fried chicken and shrimp to the skillet with the glaze, tossing gently to coat everything evenly. Let everything heat through for 1-2 minutes—just enough to warm the glaze and make it cling to the protein. Serve immediately with the glaze generously drizzled over the top and any extra sauce spooned around the plate.

For maximum presentation, I like to arrange the chicken and shrimp in a circular pattern with the tails of the shrimp pointing outward. The contrast of crispy exterior and tender interior with that rich, spicy-sweet glaze is what makes this copycat version so special. Enjoy while warm—every bite should be a taste of Bourbon Street!

Dietary considerations for this recipe

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour and cornstarch breading with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur Measure for Measure. Add an extra 2 tbsp cornstarch to the mix to help achieve that crispy texture.

Pat the chicken and shrimp dry before breading—this is crucial for adhesion and crispiness. 🥗

I've tested this adaptation and found that the gluten-free blend works best when mixed with 1 egg white (whisked with 1 tbsp water) to help bind the coating. The result?

Crispy, golden pieces that hold up just like the original. Just be sure to fry at 350°F and don't overcrowd the pan—this keeps the oil temperature stable for even cooking.

Dairy-Free Options

Skip the buttermilk marinade and use a dairy-free alternative like unsweetened almond milk mixed with 1 tbsp apple cider vinegar and 1 tbsp olive oil. For the glaze, replace the butter with vegan butter (like Miyoko's) or coconut oil, and use full-fat coconut cream instead of heavy cream.

The flavor stays rich and buttery, just without the dairy.

The key adjustment here is balancing the richness. I add 1 tsp maple syrup to the dairy-free glaze to enhance the caramelization. The bourbon still shines through, but the texture becomes slightly lighter—perfect if you're avoiding dairy but want that same indulgent taste. 🥛

Low-Carb Modifications

For a lower-carb version, omit the brown sugar from the glaze and use 1 tbsp erythritol or monk fruit sweetener instead. Replace the flour-cornstarch breading with almond flour mixed with 2 tbsp cornstarch and 1 egg white for binding.

The result is still crispy but with fewer carbs—great for keto or low-carb diets.

I've found that almond flour works best when toasted lightly in a dry pan for 2-3 minutes before mixing with other ingredients. This step deepens the nutty flavor and prevents the breading from becoming gummy.

The shrimp and chicken still turn out golden and crispy, just with a slightly different texture. 🥑

Allergen-Friendly Tips

If you're dealing with shellfish allergies, swap the shrimp for extra chicken or pork tenderloin (cut into similar-sized pieces). For egg allergies, use a flax egg (mix 1 tbsp ground flaxseed with 3 tbsp water) to bind the gluten-free breading.

Always double-check ingredient labels—some gluten-free blends contain trace amounts of dairy or eggs.

For nut allergies, stick with the original flour-cornstarch breading or use a certified nut-free gluten-free blend. I recommend Cup4Cup for its reliable texture. The flavor remains authentic, and the dish stays just as crispy and satisfying. Always test small batches first to ensure the texture meets your expectations. 💪

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