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Applebee's bourbon chicken and shrimp copycat recipe delivers that signature crispy-tender combination in one pan, just like the restaurant—no shortcuts, no compromises.
The secret lies in a double-fry technique for the chicken and a quick sear for the shrimp, all bathed in a rich bourbon-pepper sauce that balances smoky depth with subtle sweetness.
I've replicated this dish after countless attempts, ensuring every bite delivers that perfect contrast of textures and flavors you crave.
The recipe starts with buttermilk-marinated chicken thighs cut into bite-sized pieces, then flash-fried to a golden crust before simmering in the bourbon sauce until fork-tender. Meanwhile, the shrimp get a rapid sear in the same pan, absorbing the sauce's bold flavors without overcooking.
What sets this apart is the sauce itself—a blend of bourbon, Worcestershire, and brown sugar that caramelizes just enough to coat everything in a sticky, flavorful glaze.
By the time you plate it, you'll have crispy-edged chicken, plump shrimp, and a sauce that clings perfectly to every bite—just like Applebee's signature dish.
The dish pairs beautifully with their classic dinner rolls or a side of roasted potatoes, though I often serve it with a simple green salad to balance the richness. This is the kind of recipe that transforms weeknight dinners into a taste of your favorite restaurant.
The best part? It all comes together in one pan, minimizing cleanup while maximizing flavor. Whether you're feeding a crowd or treating yourself to a restaurant-quality meal at home, this copycat version delivers the real deal—crispy, tender, and packed with that signature bourbon kick. Let's get cooking!
Ingredients for applebee's bourbon chicken and shrimp copycat
Buttermilk-marinated chicken, bourbon-soaked sauce, and perfectly seared shrimp—everything you need for that Applebee's magic in one pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch bite-sized pieces |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | Medium size, tails on or off |
| All-Purpose Flour 🌾 | 1 cup | For dredging chicken pieces |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| Bourbon Whiskey 🍷 | ½ cup | 80-proof or higher preferred |
| Worcestershire Sauce 🍶 | 2 tbsp | Classic Lea & Perrins brand |
| Brown Sugar 🍯 | ¼ cup | Light or dark, packed |
| Black Pepper 🌶️ | 1 tbsp | Freshly cracked preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Onion Powder 🧅 | 1 tsp | Diamond Crystal preferred |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Vegetable Oil 🫒 | 2 cups | For double-frying technique |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The chicken thighs are non-negotiable here—bone-in would splatter everywhere. Look for thighs with good marbling at the grocery store's meat counter, not the pre-cut packages. Costco or Whole Foods have the best quality, but any reputable butcher will do. If you can't find buttermilk, substitute milk with 1 tbsp vinegar—just let it sit 10 minutes first. The shrimp? Wild-caught is ideal, but frozen works if you thaw them properly in cold water. Never use pre-cooked shrimp—they won't sear right.
No bourbon? Substitute apple cider or even extra Worcestershire sauce—it'll still pack a punch. The Worcestershire matters too—Lea & Perrins is the gold standard, but any good brand works. Running short on brown sugar? White sugar plus 1/4 tsp molasses mimics the flavor. For the double-fry technique, use a heavy pan like cast iron—it distributes heat perfectly. The oil should be hot enough to sizzle when you add the chicken, but not smoking. If your kitchen gets too hot, reduce heat to medium-high—you want crispy, not burnt.
This sauce gets better as it sits—make it a day ahead if you can. Store leftovers in the fridge for 3-4 days, but the sauce will thicken. Just reheat with a splash of water or broth. The chicken reheats beautifully, though shrimp gets rubbery—make extra shrimp for freshness. For serving, I always grab warm dinner rolls from Trader Joe's—they soak up the sauce perfectly. Garnish with parsley right before serving, or it'll wilt in the hot sauce.
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this trick—just flour, buttermilk, and bourbon in one bowl, then dip. No measuring cups flying, no separate marinades. The buttermilk tenderizes the chicken while the bourbon adds that smoky depth in seconds.
- Crispy-Creamy Crunch: That golden crust on the chicken? It’s all in the double-dip—first in flour, then back in buttermilk before frying. The shrimp get a quick sear, and together, they’re crispy outside, juicy inside, with just a hint of caramelized bourbon sweetness.
- Game Day Ready: Between us, this is my go-to for tailgates or lazy Sundays. The shrimp cooks in minutes, the chicken holds up in the oven, and everyone—even the picky eaters—clears their plates. Serve with mashed potatoes or a simple salad, and you’re golden.
- Budget-Friendly Feast: Chicken thighs and shrimp stretch further than you’d think, and bourbon’s the star here—just a splash makes a difference. Honestly, it’s the kind of meal where you’ll make twice as much as you need, then freeze half for next month’s busy nights.
Step-by-step instructions for Applebee's bourbon chicken and shrimp copycat recipe
This one-pan method delivers restaurant-quality crispy-tender bites with minimal cleanup.
Prepare the Chicken and Shrimp for Double-Frying
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch bite-sized pieces. In a large bowl, combine 1 cup all-purpose flour, 1.5 tsp salt, 1 tbsp black pepper, 1 tsp onion powder, and 1 tsp smoked paprika. Toss the chicken pieces in this seasoned flour until fully coated, shaking off any excess.
In a separate bowl, whisk together 1 cup buttermilk and 2 tbsp Worcestershire sauce. Add the floured chicken to this buttermilk mixture and let it marinate for 15 minutes. While the chicken marinates, peel and devein the 1 lb large shrimp, leaving tails on for presentation. Pat both the chicken and shrimp completely dry with paper towels—this is crucial for achieving that signature crispy texture.
Double-Fry for Maximum Crispiness
Heat 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). Working in batches, carefully add the buttermilk-marinated chicken pieces to the hot oil. Fry for 3-4 minutes per batch until the chicken is golden brown and cooked through. Remove the chicken with a slotted spoon and set aside on a paper towel-lined plate.
Increase the heat to medium-high and add the remaining 1 cup vegetable oil to the skillet. When the oil reaches 375°F, carefully add the shrimp in a single layer, being careful not to overcrowd the pan. Fry for 1-2 minutes per side until the shrimp turn pink and opaque and the edges are crispy. Remove the shrimp and set aside with the chicken.
Build the Bourbon-Glazed Sauce
Reduce the heat to medium and pour in the 0.5 cup bourbon whiskey, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the bourbon simmer for 2-3 minutes until it reduces by half and the alcohol aroma dissipates. Add 0.25 cup brown sugar, 4 minced garlic cloves, and 2 tbsp lemon juice, stirring to combine. Simmer for an additional 2 minutes until the sauce thickens slightly.
Return the fried chicken and shrimp to the skillet, tossing gently to coat them evenly in the sauce. Cover the skillet and let it simmer for 3-4 minutes to allow the flavors to meld together. The shrimp should be fully heated through, and the chicken should be thoroughly coated in the sticky, flavorful glaze.
Finish and Garnish
Transfer the bourbon chicken and shrimp to a serving platter. Garnish with 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately while the chicken and shrimp are still crispy and the sauce is warm and glossy.
This dish is best enjoyed straight from the pan, with the shrimp and chicken retaining their perfect balance of crispy exteriors and tender, juicy interiors. The bourbon glaze adds a rich, slightly sweet depth that ties everything together beautifully.
Pro Tips For Making Applebee'S Bourbon Chicken And Shrimp Copycat
- CRACK THE SHRIMP FIRST: I learned this the hard way—if you toss raw shrimp into the buttermilk batter, they’ll turn rubbery. Instead, parboil them for 60 seconds in salted water, then drain and pat completely dry before dredging. That quick pre-cook keeps them tender while the chicken gets its crispy moment.
- DOUBLE-DREDGE THE CHICKEN: The flour-buttermilk-buttermilk-flour sandwich isn’t just fluff—it’s what makes the crust actually stick. After the first buttermilk dip, let the chicken sit for 2 minutes on a wire rack (yes, even if you’re impatient like me). That resting time lets the batter cling instead of sliding off in greasy clumps when you fry.
- USE A THERMOMETER FOR THE OIL: I used to eyeball it and end up with either sad, greasy chicken or well-done shrimp. Aim for 350°F (175°C)—hot enough to sear the flour crust but not so hot the buttermilk burns before the chicken’s done. A cheap instant-read thermometer is worth it here; the difference between 325°F and 375°F is the gap between "restaurant-quality" and "midweek takeout."
- SAVE THE BOURBON FOR LAST: Pouring whiskey into the pan while frying? That’s a fire hazard and a waste of flavor. Instead, mix 1/4 cup bourbon into the sauce after removing the chicken and shrimp—simmer it for 2 minutes to burn off the alcohol and deepen the caramel notes. Your kitchen (and your wallet) will thank you.
Make-ahead tips for this dish
Sauce Prep Ahead
The bourbon sauce is the heart of this dish, and making it a day ahead saves time on busy nights. After combining all ingredients in the skillet, let it cool completely, then transfer to an airtight container and refrigerate.
The flavors deepen overnight, and the sauce thickens slightly—just reheat it gently on the stove with 1-2 tablespoons of water if it gets too thick. I like to double the sauce recipe when prepping ahead so I have extra for leftovers or topping other dishes like mashed potatoes. 🍯
Chicken Prep Head Start
Cut the chicken thighs into 1-inch pieces and coat them in the buttermilk mixture up to 4 hours ahead of cooking. Store the marinated chicken in a sealed container in the fridge—this gives the buttermilk time to work its magic, resulting in extra-tender meat.
Just pat the pieces dry with paper towels right before frying to maintain that perfect crisp. I often prep the chicken the night before so I can focus on cooking when I'm ready to serve. 🍗
Shrimp Prep Shortcut
Peel and devein the shrimp, then store them in a sealed container with a paper towel to absorb any moisture. Keep them refrigerated until ready to cook—this prevents them from getting rubbery.
If you're prepping the shrimp ahead, leave them in the shell until just before cooking, as the shell helps protect their delicate texture. I find that prepping shrimp last-minute gives the best results, but if you're making everything ahead, this method still works well. 🦐
One-Pan Assembly
Here's my favorite time-saver: Assemble the entire dish in the skillet, then refrigerate it (uncovered) for up to 2 hours before cooking. This chills the components and makes the double-fry process even more efficient. Just pop it in the fridge, then proceed with the cooking steps as directed.
The chicken and shrimp will maintain their texture perfectly, and the sauce will stay vibrant. This is especially helpful when hosting dinner guests—everything comes together seamlessly. 💡
Reheating Leftovers
Reheat leftovers in a skillet over medium heat with a splash of water or broth to prevent drying out. Cover the skillet and cook for 3-5 minutes, stirring occasionally, until everything is heated through. The shrimp reheats best fresh, so I recommend making extra shrimp for the first serving.
Store leftovers in the fridge for up to 3 days, and freeze any extras for up to 2 months. Just thaw overnight in the fridge before reheating. 🔥
Make-Ahead Serving Suggestions
If you're prepping this dish for a party or meal prep, consider assembling it in the skillet and keeping it warm in a 200°F oven for up to 1 hour before serving. This keeps everything crispy and hot.
For a crowd, double the recipe and use two skillets—just be sure to keep the shrimp separate until the last minute to maintain its texture. I love serving this with warm dinner rolls and a side of roasted potatoes for a complete meal. 🍽️
Nutrition facts
Frequently asked questions about Applebee's bourbon chicken and shrimp
Why does the recipe use buttermilk for the chicken?
The buttermilk creates a tender, juicy texture while helping the flour coating adhere perfectly. The acidity in buttermilk also breaks down the chicken proteins, ensuring it stays moist even after frying. For best results, use full-fat buttermilk—it adds richness that regular milk can't match.
Can I make this recipe without bourbon?
Yes! Substitute ½ cup apple cider or ½ cup Worcestershire sauce for the bourbon. The dish will still have depth, though the smoky character will be slightly different. If using apple cider, add ½ teaspoon smoked paprika to mimic bourbon's flavor profile.
How do I keep the shrimp from getting rubbery?
Never overcook the shrimp—they're done in just 1-2 minutes per side at 375°F. Pat them completely dry before frying, and cook them in a single layer without overcrowding. Serve immediately after tossing in the sauce, as reheating can make shrimp tough.
Can I bake this instead of frying?
While possible, baking won't give the same crispy texture. For a baked version, coat the chicken in flour and buttermilk, then bake at 400°F for 20-25 minutes after tossing in the sauce. The shrimp should be added in the last 5 minutes to prevent overcooking. Expect less crispiness but still delicious results.
What's the best way to serve this dish?
Serve with warm dinner rolls for dipping, or pair with roasted potatoes and a fresh green salad. For extra flair, sprinkle with chopped parsley and serve with a side of honey butter. The dish is hearty enough to stand alone but pairs beautifully with classic sides.