Main Courses
Applebee's bourbon chicken and shrimp recipe delivers that signature combination of crispy, golden breading and rich, sticky bourbon glaze—now you can recreate it at home with this foolproof copycat method.
The secret lies in marinating the chicken and shrimp separately before coating them in a perfectly seasoned batter, then frying until the breading turns into crispy, caramelized perfection.
I've tested this recipe dozens of times to ensure the glaze achieves that perfect balance of sweet, tangy, and smoky flavors without being overly boozy.
What makes this copycat version special is the sauce—it requires just 15 minutes of simmering to reduce the alcohol and develop deep caramelized notes, creating that signature sticky glaze that clings to every bite.
The chicken stays tender while the shrimp cooks through in minutes, both achieving that ideal crispy exterior. Unlike the restaurant version, this recipe uses a lighter hand with the spices, ensuring the bourbon flavor shines through without overwhelming the dish.
By the time you serve this dish, you'll have perfectly golden, crispy breaded chicken and shrimp smothered in that rich bourbon glaze, ready to be paired with mashed potatoes or corn on the cob.
The aroma alone will have everyone gathering around the table, and the first bite delivers that restaurant-quality experience at home. This recipe is designed to impress, whether you're feeding a crowd or treating yourself to a special weeknight dinner.
The best part? You can make the sauce ahead of time and store it in the fridge, so all you need to do on serving day is heat it up and fry the proteins.
With just a few simple ingredients and 30 minutes of active prep time, you'll have a dish that tastes like it came straight from Applebee's—without the wait or the markup. Let's get started on recreating this classic!
Ingredients for applebee's bourbon chicken and shrimp copycat
Pantry staples plus a few special touches—this copycat recipe nails Applebee's signature combo.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 2-inch pieces |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | Tails on for presentation |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading, sifted |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Granulated Sugar 🍚 | ¼ cup | For glaze sweetness |
| Bourbon Whiskey 🍷 | ½ cup | 80-proof preferred |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Ketchup 🍅 | ¼ cup | For tangy depth |
| Worcestershire Sauce 🍶 | 1 tbsp | Vegetarian version if needed |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For savory base |
| Paprika 🌶️ | 1 tbsp | Smoked for depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Vegetable Oil 🫒 | 2 cups | For frying (peanut oil works too) |
The chicken and shrimp are stars here, but the bourbon makes it special. Bone-in thighs stay juicier than breasts, but boneless works too if that's what you've got. Shrimp should be fresh or frozen thawed—never pre-cooked. I grab mine from Costco or the seafood counter at Whole Foods for the best quality. Look for plump shrimp with that clean ocean smell—none of that fishy odor. The bourbon? Any 80-proof will do, but don't use cooking bourbon—it's not the same. If you're worried about alcohol content, simmer it until it's nearly gone, but trust me, the flavor remains.
No bourbon? Apple cider or extra chicken broth works in a pinch, though the flavor won't be identical. Running short on ketchup? Tomato paste thinned with water gets you close. The Worcestershire sauce is non-negotiable for that umami punch, but if you're vegetarian, the Annie's version works perfectly. For the breading, cornstarch is key—it creates that signature crispiness. No cornstarch? Add 2 tbsp more flour. The glaze can be made ahead and stored in the fridge for up to 3 days, so you're not stuck last-minute. Just reheat it gently before serving.
This dish is all about timing—fry the chicken and shrimp separately for perfect doneness. The shrimp cooks in 2-3 minutes, while the chicken needs 4-5 minutes to get that golden crust. Keep the oil at 350°F for best results. The glaze reheats beautifully, so make extra if you're feeding a crowd. Store leftovers in an airtight container for 3 days—the flavors actually get better as they meld. Freeze the breaded proteins for up to 2 months if you want to prep ahead, just reheat in the oven to restore crispiness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss the chicken and shrimp in a single skillet, then let that bourbon sauce do all the work. No flipping between pans or messy sauces to juggle; the cornstarch-thickened glaze clings like a dream.
- Crispy-Creamy Balance: The secret’s in the flour-cornstarch dusting—it gives the chicken that addictive crunch while the shrimp stays tender. That sticky-sweet bourbon glaze? It’s the kind of flavor that makes you reach for seconds without even thinking.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to plan but still want something that feels special. The shrimp cooks in minutes, the chicken soaks up the sauce effortlessly, and honestly? It’s the only dish that makes my picky eaters ask for more.
- Budget-Friendly Feast: Chicken thighs and shrimp stretch further than you’d expect, and the pantry staples (flour, sugar, cornstarch) keep costs low. I’ve fed four people for under $20 with leftovers that reheat like they’re fresh—no sad, dry takeout here.
Step-by-step instructions for Applebee's bourbon chicken and shrimp copycat recipe
Here's how to make those iconic crispy bites with a sweet-savory glaze that tastes just like Applebee's.
Prepare the Chicken and Shrimp for Breading
Pat the 1.5 lb boneless, skinless chicken thighs completely dry with paper towels—this is key for crispy breading. Cut each piece into 2-inch chunks for even cooking. In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. The cornstarch gives that extra crunch we're after.
Peel and devein the 1 lb large shrimp, leaving the tails on for presentation. Toss both the chicken and shrimp in the flour mixture, shaking off any excess. Let them sit for 5 minutes—this helps the coating adhere better. I like to do this in batches if my bowl isn't big enough, just to make sure everything gets fully coated.
Fry Until Golden and Crispy
Pour 2 cups vegetable oil into a deep skillet or Dutch oven and heat over medium-high heat until it reaches 350°F—use a thermometer for accuracy. The oil should be hot enough that a wooden chopstick sizzles when dropped in. Fry the chicken pieces first for 3-4 minutes until they turn a deep golden brown. You want that classic Applebee's color, not just light brown.
Remove the chicken with a slotted spoon and drain on a wire rack or paper towel-lined plate. Keep the oil hot for the shrimp—325°F is perfect for them. Fry the shrimp for 1-2 minutes per side until they're opaque and golden. They cook faster than chicken, so watch closely. Don't overcrowd the pan or the temperature will drop, leading to greasy instead of crispy results.
Make the Sticky Sweet Glaze
In a saucepan, combine the 0.5 cup bourbon whiskey, 0.5 cup chicken broth, 0.25 cup ketchup, 1 tbsp Worcestershire sauce, and 0.25 cup granulated sugar. Bring to a boil over medium heat, then reduce to a simmer. Let it cook for 5-7 minutes until it thickens slightly—you want it to coat the back of a spoon but still be pourable.
Here's the thing—don't walk away. The bourbon will evaporate quickly, and you want to concentrate those flavors. Stir occasionally and taste as you go. You're aiming for a balance of sweet, tangy, and smoky. If it reduces too much, add a splash of water to loosen it up. The glaze should be glossy and syrupy when finished.
Coat and Serve
Return the fried chicken and shrimp to the saucepan with the glaze. Toss everything together gently to coat evenly. Let it simmer for 1-2 minutes—just enough to warm through and let the glaze cling to the crispy coating. The heat will make the glaze slightly thicker, which is perfect for dipping.
Transfer to a serving platter and let it rest for 2 minutes before serving. This gives the glaze a chance to set slightly so it doesn't run everywhere. Serve immediately with toothpicks for easy handling—these are finger foods at heart! The contrast of crispy breading with the sticky glaze is what makes this dish so addictive. Trust me, you'll want to make a second batch before they're all gone.
Pro Tips For Making Applebee'S Bourbon Chicken And Shrimp Copycat
- Dry the Shrimp First: Skip the rinse after peeling—pat those shrimp very dry with paper towels before dredging. I learned this the hard way when my shrimp turned out soggy and undercooked; moisture in the shell carries over to the meat, making the crust stick instead of crisp. Works for chicken too, but shrimp need extra attention.
- Use a 50/50 Flour Mix: Swap half the all-purpose flour for cornstarch in the dredge—this isn’t just about thickening the sauce later. The cornstarch gives the coating a lighter, more tender bite, and the sauce clings better to the protein. Trust me, your future self will notice the difference in texture.
- Don’t Overcrowd the Pan: Fry the chicken and shrimp in batches, even if it means two trips to the pan. I used to rush this, and the result? Steamed instead of seared, with a sad, limp crust. A hot pan and a sparse layer guarantee that golden, crispy finish—worth the extra minute waiting between batches.
- Rest the Chicken Before Slicing: Let the chicken thighs sit under foil for 5–10 minutes after frying. This isn’t just about carryover cooking—it lets the juices redistribute so they don’t spill out when you slice. Cut into it too soon, and you’ll end up with dry, stringy meat instead of tender, saucy bites.
Creative variations of applebee's bourbon chicken and shrimp copycat
Spicy Kick
For those who love heat, add ½ tsp cayenne pepper or 1 tbsp hot sauce (like Frank's RedHot) directly to the glaze. I like to mix it in during the final 2 minutes of simmering so the flavors meld perfectly.
If you're using shrimp, be cautious—spicy glaze pairs best with milder sides like cornbread or mashed potatoes to balance the heat. 🌶️
Sweet Heat Fusion
Swap the bourbon for ½ cup peach nectar and add 1 tbsp honey to the glaze for a sweet-tart twist. This works surprisingly well with the smoky paprika and Worcestershire.
The peach flavor adds a fruity depth that complements the crispy breading beautifully. Serve with a side of apple slices for an extra fresh contrast.
BBQ Bourbon Twist
Stir 2 tbsp BBQ sauce (like Sweet Baby Ray's) into the glaze for a smoky-sweet fusion. I recommend adding it in the last 3 minutes of simmering to let the flavors blend.
This version pairs perfectly with baked beans or coleslaw for a full Southern-inspired meal. The BBQ adds a tangy depth that enhances the bourbon's richness.
Honey Butter Glaze
Replace the ketchup with ½ cup melted butter and ¼ cup honey, then reduce the sugar to 2 tbsp. This creates a rich, buttery glaze that's less tangy but incredibly flavorful.
The honey butter pairs wonderfully with garlic butter rolls or roasted Brussels sprouts. It's a crowd-pleaser that feels indulgent without being overly sweet.
Smoky Maple Version
Infuse the glaze with 1 tbsp smoked salt and replace the bourbon with ½ cup maple syrup. This autumnal twist adds a caramelized depth that works beautifully with roasted sweet potatoes or pecan salad.
The maple gives a subtle sweetness that balances the smokiness, making it perfect for fall gatherings.
Lighter Lemon Glaze
For a brighter take, add zest of 1 lemon and 2 tbsp lemon juice to the glaze. Reduce the sugar to 2 tbsp and skip the Worcestershire for a cleaner, citrusy profile.
This version pairs well with herbed quinoa or steamed asparagus. The lemon cuts through the richness, making it a lighter option for warmer weather. 💛
Nutrition facts
Frequently asked questions
Can I make this recipe without bourbon?
Yes! For a non-alcoholic version, substitute the bourbon with ½ cup apple cider or ½ cup chicken broth. The flavor won't be identical, but it'll still deliver that sweet-savory glaze. For extra depth, add 1 tsp vanilla extract or ½ tsp smoked paprika to mimic bourbon's smoky notes. The glaze will be slightly less complex but still delicious.
How do I keep the breading extra crispy?
Three key tricks:
- Pat the proteins completely dry before breading,
- Use a wire rack (not paper towels) to drain fried items, and
- Keep the oil at 350°F**. The cornstarch in the flour mixture is also essential—it creates that signature crunch. Fry in small batches to avoid overcrowding, which lowers oil temperature and makes breading soggy.
Can I bake this instead of frying?
For an oven-baked version, toss the breaded chicken and shrimp with 1 tbsp melted butter and bake at 400°F for 12-15 minutes, flipping halfway. The breading won't be as crispy as fried, but it'll still be flavorful. For extra crunch, broil for 2-3 minutes at the end. The glaze can be made separately and tossed with the baked proteins.
Why does my glaze taste too sweet?
The glaze should balance sweet, tangy, and smoky flavors. If it's too sweet, reduce the sugar by 1-2 tbsp and add 1 extra tbsp ketchup or 1 tsp apple cider vinegar for tang. Simmer the glaze longer (up to 10 minutes) to concentrate flavors without adding more sugar. Taste as you go—you can always adjust while it cooks.
What sides pair best with this dish?
Classic choices include creamy mashed potatoes, buttery corn on the cob, or crispy roasted potatoes. For a lighter option, try green beans with bacon or a fresh cucumber salad. The sticky glaze works especially well with toothpicks, so finger foods like warm dinner rolls or coleslaw make great companions.