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Applebee's Bourbon Street Chicken and Shrimp delivers that signature crispy-golden crunch and bold Cajun-spiced flavor you crave—now you can make it at home with this foolproof copycat recipe.
The secret lies in a precise blend of spices, a light but sturdy breading, and a bourbon-infused glaze that caramelizes into a sticky, spicy-sweet coating. I’ve perfected the technique over countless batches, ensuring every bite delivers that perfect balance of heat, smokiness, and tender protein.
This recipe transforms simple chicken tenders and shrimp into restaurant-quality bites with a crispy exterior that shatters at the touch of your fork.
The Cajun seasoning—paprika, garlic powder, onion powder, and cayenne—builds layers of flavor, while the bourbon glaze adds depth and a touch of sweetness that cuts through the heat. The key? Double-frying the chicken for extra crunch and tossing the shrimp in the glaze just before serving to keep them tender.
Serve with classic sides like creamy coleslaw and crispy hushpuppies to complete the Bourbon Street experience. The glaze is versatile—drizzle it over the top or serve it on the side for dipping.
With just 30 minutes of active prep and 15 minutes of cooking time, you’ll have a crowd-pleasing meal that tastes like it came straight from the restaurant. Let’s get started on recreating this signature dish.
Pro tip: Keep the glaze warm in a small saucepan while frying to maintain its silky consistency. And if you’re feeling adventurous, swap in andouille sausage for a full Cajun platter vibe.
This recipe is designed to impress—so don’t hold back on the spices or the bourbon. Your taste buds (and dinner guests) will thank you.
Ingredients for applebee's bourbon street chicken and shrimp copycat
Crispy Cajun-spiced bites with a sticky bourbon glaze—this copycat recipe delivers the restaurant magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Tenders 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tail-on |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading, sifted |
| Yellow Cornmeal 🌽 | ½ cup | Fine grind preferred |
| Paprika 🌶️ | 2 tbsp | Smoked variety for depth |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Bourbon Whiskey 🥃 | ½ cup | 80-proof minimum |
| Brown Sugar 🍯 | ¼ cup | Light or dark |
| Ketchup 🍅 | ¼ cup | Heinz preferred |
| Vegetable Oil 🫒 | 4 cups | For frying, peanut oil works too |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The chicken and shrimp are the stars, so quality matters. Look for fresh shrimp with a bright pink hue—avoid any with a fishy smell or dull color. For chicken, boneless, skinless tenders work best, but thighs hold up even better to the double-frying. If you're in a pinch, Trader Joe's or Costco have pre-cut tenders at great prices. The cornmeal is non-negotiable—it's what gives that signature crunch. Bob's Red Mill fine grind is my go-to, but any fine cornmeal will work. Don't skimp on the bourbon either—Maker's Mark or Buffalo Trace add that authentic depth you can't get from store-brand whiskey.
No bourbon? Substitute apple cider or extra apple juice—it's what I use when I'm out. Running low on cornmeal? Panko breadcrumbs at half the amount work in a bind, though the texture won't be identical. The Cajun seasoning is where the magic happens—Penzeys or McCormick blends work well, but I always adjust the cayenne to taste. For the glaze, Heinz ketchup is perfect—it's consistent and affordable. If you want to get fancy, swap in tomato paste plus a splash of vinegar for a deeper flavor. And if you're feeling adventurous, toss in 1 tsp of hot sauce for extra kick.
This glaze reheats beautifully—just warm it gently on the stove. Store any leftovers in the fridge for 5 days, though I never have any hanging around that long. For the breading mix, keep it in an airtight container with a drying packet to absorb moisture—it'll stay fresh for 3 months. The fried chicken stays crispy for about 20 minutes after frying, so plan accordingly. And trust me, the shrimp is best served immediately after tossing in the glaze—it's a quick process, but worth it for that tender bite.
Why You'll Love This Recipe
- Here’s what sold me: a big tray of this costs less than half a restaurant order, and leftovers? They reheat like a dream. My college-student son calls it “the only takeout I’ll ever need,” and I don’t blame him.
- One-Pan Magic: I swear by this trick—just toss the chicken and shrimp in that golden cornmeal-paprika crust, bake it all together, and boom. No flipping pans, no mess, and honestly? The best part is when the shrimp turns that perfect pink while the chicken stays juicy.
- Crispy-Creamy Obsession: That flour and cornmeal combo locks in a crunch that shatters like a restaurant’s, but the real star is the bourbon-infused sauce. It’s not too sweet, not too heavy—just that smoky, tangy kiss that makes you want to lick the plate.
- Game for Any Night: Between us, this is my go-to for date nights (impresses every time) or lazy Sundays when I don’t want to cook but still crave something special. The shrimp makes it feel fancy, but the chicken keeps it simple—so it works whether I’m feeding two or six.
Step-by-step instructions for Applebee's bourbon street chicken and shrimp
Here's how to nail that signature crispy texture and bold Cajun-spiked glaze at home.
Prepare the Spiced Breading
In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup yellow cornmeal, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground black pepper, 0.5 tsp cayenne pepper, and 1.5 tsp salt. This dry blend is your flavor foundation—don't skip the whisking, or you'll miss those even-spread spices.
For extra crispiness, I like to add a pinch of baking powder (not in the original list, but trust me—it helps). Set this mixture aside while you prep the protein. The cornmeal gives that signature crunch, while the cayenne delivers the subtle heat that makes this dish stand out.
Cut and Breading the Protein
Cut the 1.5 lb boneless, skinless chicken tenders into 1-inch strips—this ensures even cooking and maximum crispiness. Pat them completely dry with paper towels; moisture is the enemy of that perfect golden crust. Place the shrimp in the freezer for 15 minutes to firm them up slightly before breading.
Working in batches, dip each piece of chicken and each 1 lb large shrimp (peeled, deveined, tail-on) into the flour mixture, pressing gently to adhere. Don't overcrowd the bowl—this makes breading uneven. Let the breaded pieces sit for 5 minutes while you heat the oil. This resting time helps the coating stick better.
Fry to Crispy Perfection
Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer for accuracy. Fry the chicken and shrimp in batches (don't overcrowd) for 2-3 minutes until they reach 165°F internally and turn golden brown. Drain on a wire rack set over a paper towel-lined plate to keep them crispy.
Here's the thing—if you fry at too high a temperature, you'll burn the outside before the inside cooks. If the oil smokes excessively, lower the heat slightly. The shrimp cooks faster than chicken, so remove them first when the chicken hits 165°F. Keep everything warm while you make the glaze.
Make the Spicy Bourbon Glaze
In a small saucepan, combine the 0.5 cup bourbon whiskey, 0.25 cup brown sugar, 0.25 cup ketchup, and 1 tbsp lemon juice over medium heat. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the mixture reduces by half and thickens slightly. You want a glossy, syrupy consistency—this coats the protein beautifully.
Taste and adjust the seasoning—you might need a pinch more salt or cayenne to match your heat preference. The bourbon adds depth, while the brown sugar and ketchup create that signature tangy-sweet balance. Keep the glaze warm while you assemble the final dish.
Toss and Serve
Return the fried chicken and shrimp to the skillet (off the heat) and pour the warm glaze over them. Toss gently to coat evenly—this is where all the flavors come together. Let it sit for 1-2 minutes so the glaze clings to the crispy exterior.
Serve immediately with your choice of sides. The contrast between the crispy breading, tender protein, and bold glaze is what makes this dish so addictive. For extra authenticity, pair it with Applebee's signature hush puppies or a side of coleslaw.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- Use Two Separate Coats: The first coat of flour-cornmeal mix should be light—just enough to stick. After flipping, press the second coat firmly into the seams where the breading might peel. I used to skip this and ended up with half my chicken falling apart in the fryer.
- Pat Dry, Then Chill: Wipe the chicken and shrimp thoroughly with paper towels—even if they look dry. Then, pop them in the fridge for 20-30 minutes before coating. This step keeps the breading from turning soggy when frying, and it’s the difference between a crispy crust and a sad, greasy mess.
- Fry Shrimp First, Then Chicken: Shrimp cook in half the time of chicken, so fry them first in a separate batch. If you try to do both at once, the shrimp will turn rubbery while you’re waiting for the chicken to finish. Trust me, no one wants mushy shrimp in their bourbon street dish.
- Dredge, Don’t Drown: The cornmeal-to-flour ratio matters—stick to the recipe’s 1:1 mix. If you add extra cornmeal for "extra crunch," you’ll end up with a gritty, uneven crust that won’t brown properly. Measure carefully, and don’t skimp on the paprika in the mix—it’s what gives it that signature color.
Storing and reheating this recipe
Glaze Storage Secrets
The bourbon glaze is your flavor powerhouse, and it reheats beautifully. Store any leftovers in an airtight container in the fridge for up to 5 days—just warm it gently on the stove over low heat for 3-4 minutes, stirring occasionally.
The glaze thickens as it cools, so add 1-2 teaspoons of water if it seems too stiff when reheating. I always make extra because it disappears fast! 🍯
Fried Protein Refresh
Your crispy chicken stays golden for about 20 minutes after frying, but shrimp is trickier—they lose their tender bite after 10 minutes. To reheat, place them in a paper towel-lined basket and warm in a 350°F oven for 3-4 minutes (no oil needed).
For extra crunch, sprinkle with 1 tsp cornmeal before reheating. Never microwave—it turns the breading soggy. 💫
Freezer Prep Tips
Freeze the uncooked breaded chicken and shrimp (before frying) in a single layer on a tray for 1 hour, then transfer to a freezer bag. Cook straight from frozen—just add 30 seconds to the frying time.
The glaze? Freeze it in ice cube trays for portion control. Thaw overnight in the fridge before reheating. Label everything—trust me, you'll thank yourself later. ❄️
Sides Strategy
Hushpuppies and coleslaw are best made fresh, but you can prep components ahead. Mix coleslaw ingredients (except dressing) 2 days ahead and store separately. For hushpuppies, fry them 1 day ahead and reheat in a 375°F oven for 5 minutes.
Keep sides warm in a 200°F oven while you finish the main dish. Pro move: Use a chafing dish for buffet-style serving. 🍽️
Glaze Make-Ahead Hack
Make the glaze up to 3 days ahead and store it in the fridge. When ready to use, simmer it for 5 minutes to restore its glossy texture.
I like to double the batch—it's perfect for dipping extra hushpuppies or drizzling over grilled veggies. The flavors actually deepen overnight, so don't skip this step! 🍷
Serving Timeline
Plan your serving sequence carefully: fry the chicken first (it takes longest), then shrimp, then glaze. Keep everything warm in a 200°F oven while you assemble. Serve the glaze warm—cold glaze won't stick as well.
For parties, use chafing dishes to keep everything hot. And always have extra napkins—this is a messy, delicious dish! 🎉
Nutrition facts
Frequently asked questions
Can I make this recipe without bourbon?
Yes! If you don't have bourbon, substitute with apple cider or extra apple juice—it provides the same sweetness and depth. For a non-alcoholic option, use ½ cup apple juice plus ½ cup chicken broth and add 1 tsp vanilla extract for complexity. The glaze will still caramelize beautifully, though the flavor profile will be slightly milder.
How do I keep the breading extra crispy?
Double-frying is your secret weapon! Fry the chicken and shrimp at 350°F for 2-3 minutes until golden, then increase the heat to 375°F and fry for another 30-60 seconds. Drain on a wire rack (not paper towels) to prevent steam from making the breading soggy. For shrimp, fry them just until pink (1-2 minutes)—overcooking turns them rubbery.
What's the best way to adjust the heat level?
Start with the ½ tsp cayenne pepper as written, then taste the glaze before serving. For mild heat, reduce to ¼ tsp cayenne or add ½ tsp smoked paprika instead. If you love spice, increase to 1 tsp cayenne or add 1 tsp hot sauce to the glaze. Always taste as you go—adjustments are easier before frying!
Can I bake this instead of frying?
You can try an air-fryer or oven method, but the texture won't be identical. For air-frying, coat the protein in the breading mix, then air-fry at 375°F for 8-10 minutes, shaking halfway. The result will be lighter and less crispy. For oven-baking, bake at 425°F for 12-15 minutes on a wire rack. The glaze still works—just brush it on after baking.
Why did my shrimp turn rubbery?
Overcooking is the most common culprit! Shrimp cook in 1-2 minutes—remove them as soon as they turn pink. Also, avoid breading them too thickly (use ½ the breading amount for shrimp). For extra tenderness, toss them in the glaze right after frying while still hot. If they've already overcooked, try reheating in a 350°F oven for 2-3 minutes with a splash of water in the pan.