Applebee's Bourbon Street Chicken and Shrimp Copycat Recipe: Crispy Bites With Smoky Chipotle Kick

This Applebee’s Bourbon Street Chicken and Shrimp copycat recipe lets you nail that signature crispy texture and smoky chipotle kick at home. The secret lies in a precise dry spice blend and buttermilk marinade that tenderizes the proteins while creating the perfect golden crust.

I've perfected this recipe after years of testing—every bite tastes like the restaurant version, but with the satisfaction of making it yourself.

This copycat dish combines juicy chicken and shrimp coated in a flavorful breading, then cooked to achieve that restaurant-quality crispiness. The smoky chipotle seasoning cuts through the richness, creating a perfect balance of heat and savory notes.

Whether you're frying, air-frying, or baking, the technique ensures a crispy exterior and tender interior every time.

What sets this recipe apart is the homemade sauce—infused with bourbon and chipotle for that signature depth. The result is a dish that's hearty enough for a main course but easy enough for a weeknight dinner.

Serve it with fries or coleslaw for the full Applebee's experience, and get ready for compliments that'll make you want to cook it again.

The key to success is patience during the breading process and careful cooking to maintain that crispy texture. With this recipe, you'll master the art of copycat dining—no shortcuts, just authentic flavor. Let's get started on creating your own Bourbon Street feast at home.

Ingredients for applebee's bourbon street chicken and shrimp copycat

Pantry staples meet restaurant magic—crispy, smoky, and packed with bourbon-kissed flavor.

The chicken and shrimp are stars here, but the breading makes all the difference. Chicken thighs stay juicier than breasts, and shrimp should be large, 31/40 count—smaller ones get mushy. I grab mine from Costco when possible (they're pre-peeled and frozen, saving time), but fresh works too if you're quick. For the flour, King Arthur or Bob's Red Mill are my go-tos—they're finely milled and give the best texture. The cornstarch is non-negotiable for that restaurant-style crunch. Pro tip: Soak the dried beans overnight—they'll cook faster and keep the breading light.

No bourbon? Substitute apple cider or extra chicken broth—it won't be identical, but it'll still taste great. Chipotle peppers in adobo are a must for that smoky kick, but if you can't find them, half a tsp chipotle powder plus 1 tsp smoked paprika works in a pinch. The buttermilk should be full-fat—low-fat won't give the same richness. For the oil, vegetable or canola works best (high smoke point), but peanut oil is great if you've got it. And if you're air-frying instead of deep-frying, spray the basket with oil between batches to keep things crispy.

This breading stays fresh for 2 days in the fridge if you make it ahead—just keep it in an airtight container. The cooked chicken and shrimp reheat beautifully in a 350°F oven for 10-12 minutes, covered with foil. For the sauce, make it fresh if possible, but it keeps for 5 days in the fridge. I always double the sauce recipe because it disappears fast—perfect for dipping fries or drizzling over coleslaw. Freeze the sauce in ice cube trays for single servings.

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

Here's how to nail that signature crunch and smoky kick at home—no shortcuts, just restaurant-quality results.

Start by draining and rinsing the soaked 0.5 cup Great Northern Beans thoroughly. In a food processor, combine the beans with 0.5 cup bourbon, 2 whole chipotle peppers in adobo (minced), 0.5 cup butter, 1 tbsp cayenne pepper, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried thyme, 1.5 tsp salt, and 0.5 tsp black pepper. Pulse until smooth but slightly textured—you want a thick, spreadable consistency, not a fine paste.

Transfer the mixture to a bowl and refrigerate for at least 30 minutes to let the flavors meld. This bean dip is the secret weapon behind the dish's signature smoky, spicy kick. If you're short on time, you can skip the chilling and proceed, but the flavor will develop more fully with time.

In a large bowl, whisk together the 2 cups all-purpose flour and 0.5 cup cornstarch. This combo creates an ultra-crispy coating that locks in moisture while delivering that satisfying crunch. Add the bean dip to the flour mixture and stir vigorously with a fork or whisk until fully combined. The mixture should resemble coarse, wet sand—if it's too dry, add 1-2 tablespoons of buttermilk to loosen it.

Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat them dry with paper towels. This step is crucial—any moisture on the chicken will prevent the breading from sticking properly. Do the same with the 1.5 lb large shrimp, peeling and deveining them if you haven't already. Keep the chicken and shrimp separate for now.

Pour the 1.5 cups buttermilk into a shallow dish. Working in batches, dip each piece of chicken and shrimp into the buttermilk, coating them evenly but not soaking them. Let any excess drip off before transferring to the flour mixture. Press the buttermilk-coated protein into the flour mixture, ensuring every surface is fully coated. This double-dredge technique guarantees that crispy, golden-brown exterior we're after.

Place the breaded chicken and shrimp on a wire rack set over a baking sheet. This allows air to circulate around the pieces, preventing them from steaming and ensuring maximum crispiness. Let them rest for 10 minutes while you heat the oil. Don't skip this step—it helps the breading adhere better and prevents the coating from falling off during frying.

Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—this is critical for even cooking and crispiness. Fry the chicken and shrimp in batches, being careful not to overcrowd the pan. Overcrowding lowers the oil temperature and steams the food instead of frying it. Cook the chicken for 4-5 minutes until it reaches an internal temperature of 165°F and the breading is a deep golden brown. Remove and drain on a paper towel-lined plate.

Repeat with the shrimp, frying for 2-3 minutes until they turn a bright pink and the breading is crispy. The shrimp will cook faster than the chicken, so keep a close eye on them. If the oil temperature drops below 340°F during frying, let it recover before adding more food. This ensures a consistent, crispy texture every time.

Transfer the fried chicken and shrimp to a serving platter and serve right away while they're still crispy. The breading will start to soften as it cools, so don't let them sit too long. Pair with your favorite dipping sauce or a side of coleslaw for the full Applebee's experience. Each bite should deliver a perfect balance of crispy, smoky, and spicy flavors that hit all the right notes.

Real talk: If you're serving a crowd, fry the chicken and shrimp separately and keep them warm in a 200°F oven while you finish the rest of the batch. This keeps them crispy and ready to serve without losing their texture.

Essential equipment for this recipe

Deep Fryer Essentials

For authentic Applebee’s-style crispiness, a deep fryer is your best bet—I use a Presto 02324 4-Quart Oil Less Fryer for its even heat distribution and temperature control. Fill it halfway with vegetable oil (about 3 cups) and maintain 350°F using a thermometer like the Thermoworks Smoke.

Never exceed 365°F—hotter oil burns the breading instead of frying it properly. 🔥

Skillet & Dutch Oven

A heavy-bottomed cast iron skillet or Dutch oven works perfectly if you don’t have a deep fryer. I prefer a Lodge 10.25-inch Cast Iron Skillet for its heat retention. Heat 3 cups oil to 350°F and use a candy thermometer to monitor—cheap thermometers are inaccurate!

Fry in small batches to avoid crowding, which drops oil temperature and steams the food instead of frying. 🌡️

Air Fryer Hack

For a lighter version, an air fryer like the Ninja AF101 works surprisingly well. Lightly spray the basket with oil between batches and air-fry at 375°F for 8-10 minutes, shaking halfway.

The breading won’t be quite as crispy as deep-frying, but it’s a great compromise for health-conscious cooks. Just double-coat the proteins in extra flour for better adhesion. ✨

Oven Baking Alternative

If you’re avoiding oil entirely, bake the breaded chicken and shrimp at 400°F for 12-15 minutes on a wire rack over a baking sheet. Brush with 1 tablespoon melted butter halfway for extra crispiness.

The texture won’t match fried, but it’s a healthier option—just expect a slightly softer coating. 💪

Must-Have Extras

Grab a wire cooling rack (I use OXO Good Grips) to drain excess oil and keep breading crisp. A slotted spoon (like Mercer Culinary) helps remove food without splashing oil.

For cleanup, keep paper towels and a lidded trash can nearby—frying is messy! Pro tip: Recycle used oil by straining it and storing it in a sealed container for future frying. 🧻

Frequently asked questions