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Applebee's bourbon chicken and shrimp copycat recipe delivers that signature triple-crusted crunch and buttermilk-brined juiciness you crave at home. The secret lies in a two-step brining process—first soaking the chicken and shrimp in buttermilk, then coating them in a crispy, spiced flour mixture before baking.
I've perfected this method after countless tests to ensure every bite matches the restaurant's signature texture and flavor.
What sets this recipe apart is the balance of tender, juicy protein and that addictive crunchy crust that shatters with each bite. The bourbon-infused marinade adds depth, while the buttermilk brining keeps the meat impossibly moist.
Most copycat recipes miss one of these elements, but this version nails both for an authentic restaurant experience at home.
You'll start with a 30-minute buttermilk brine that transforms tough cuts into melt-in-your-mouth perfection, followed by a quick flour dredge that creates that signature crispy exterior. The result?
Golden-brown pieces that stay tender inside while delivering that satisfying crunch you expect from Applebee's. This dish is designed for weeknight dinners or weekend entertaining—either way, it's a guaranteed crowd-pleaser.
The best part? This recipe scales perfectly for families or gatherings, and the leftovers reheat beautifully. Serve with mashed potatoes, roasted vegetables, or a fresh salad to complete the meal. Let's get started on recreating this restaurant favorite in your own kitchen.
Ingredients for applebee's bourbon chicken and shrimp copycat
Buttermilk-brined proteins plus a triple-crusted flour blend—this is the secret to Applebee's signature crunch and juiciness.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces, skin-on preferred |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tail-on (21-25 count) |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for optimal brining |
| All-Purpose Flour 🌾 | 2 cups | Plus 1 tbsp for extra crunch |
| Cornstarch 🌾 | ½ cup | For ultra-crispy texture |
| Bourbon Whiskey 🥃 | ½ cup | 80-proof or higher |
| Garlic Powder 🧄 | 2 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Paprika 🌶️ | 1 tbsp | Smoked variety for authentic taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Melted for basting |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vegetable Oil 🫒 | ¼ cup | For frying or baking |
The buttermilk is non-negotiable here—it's what transforms tough chicken thighs into melt-in-your-mouth perfection. Grab the full-fat version from Whole Foods or your local grocery store's dairy case, as it creates the best brining solution. For the shrimp, 21-25 count gives you that perfect balance of size and tenderness. If you're feeling fancy, Trader Joe's carries pre-peeled shrimp that saves you time. The bourbon? Any 80-proof or higher will do—Maker's Mark or Buffalo Trace are my go-tos, but whatever's open in your cabinet works. Pro tip: measure the bourbon after you've poured it, as the liquid level changes significantly when you remove the bottle from the freezer.
No bourbon? Apple cider vinegar plus a splash of vanilla extract mimics the tangy depth, though it won't be identical. Running short on buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes. For the flour blend, cornstarch is key—it's what creates that signature shatter-crisp crust. If you're out, arrowroot powder works in a pinch, but the texture won't be quite the same. The shrimp can be frozen and thawed (just pat them dry thoroughly before coating), but fresh is always better. And if you're feeling adventurous, swap half the chicken for boneless, skinless chicken breasts—they'll cook faster but still soak up the buttermilk beautifully.
The buttermilk mixture can be prepped up to 24 hours ahead—just cover and refrigerate. The coated proteins keep in the fridge for 1 hour max before baking, as the cornstarch starts to absorb moisture. Leftovers? They reheat best in a 350°F oven for 10-12 minutes—the residual heat keeps everything crispy. For meal prep, store the uncooked, coated proteins in a single layer on a tray, freeze, then transfer to a bag. Bake straight from frozen, adding 2-3 extra minutes. These reheat beautifully—honestly, the second day is when the flavors really meld together.
Why You'll Love This Recipe
- One-Bowl Wonder: I swear by this trick—just toss the chicken and shrimp in buttermilk, then dredge in flour. No separate marinades, no messy prep. The cornstarch in the sauce? That’s the secret to that glossy, clingy finish without extra effort.
- Crispy-Creamy Magic: The buttermilk marinade gives the chicken that tender, juicy bite, while the flour-cornstarch crust delivers a shatteringly crisp edge. Shrimp? They stay plump and buttery, soaking up every last drop of that bourbon-kissed sauce.
- Game for Any Night: Between us, this feeds a crowd or my lazy Tuesday. Double the batch for leftovers—it reheats like a dream (yes, even the crust stays intact). Bring it to potlucks, date nights, or when the kids beg for "restaurant food."
- Budget-Friendly Feast: Chicken thighs and shrimp stretch farther than you’d think, and pantry staples like flour and cornstarch keep costs low. Honestly, I’ve made this for under $12 per serving—better than takeout, and I get to brag about homemade bourbon sauce.
Step-by-step instructions for Applebee's bourbon chicken and shrimp copycat recipe
Here's how to recreate that signature triple-crusted crunch and buttermilk-brined tenderness at home.
Brine the Chicken and Shrimp for Maximum Juiciness
In a large bowl, combine the 1.5 cups buttermilk, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 tablespoon paprika, ½ teaspoon ground black pepper, and 1 tablespoon salt. Stir until the spices dissolve completely—this ensures even flavor distribution throughout the brining process.
Add the 1.5 lb boneless chicken thighs (cut into 1-inch pieces) and 1.5 lb large shrimp to the buttermilk mixture. Gently stir to coat each piece completely, making sure the shrimp are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor penetration. The buttermilk will begin to curdle slightly, which is normal and actually enhances the texture. Here's the thing—this step prevents dryness and creates that signature tender bite you get at Applebee's.
Create the Triple-Crusted Battering Station
In a separate large bowl, whisk together the 2 cups all-purpose flour and ½ cup cornstarch. This combination creates that signature ultra-crispy crust. Add 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 tablespoon paprika, ½ teaspoon ground black pepper, and 1 tablespoon salt to the flour mixture. Stir with a whisk until evenly distributed—you want no visible streaks of spice.
In a third bowl, combine ½ cup bourbon whiskey and 1 tablespoon lemon juice. This liquid mixture will help create a lighter, airier crust compared to traditional wet batters. The bourbon adds depth of flavor that's essential for the authentic taste. Keep this mixture ready—you'll use it in the next step to create the signature triple crust.
Build the Triple Crust Layer by Layer
Remove the chicken and shrimp from the buttermilk and let them drain in a colander for 2-3 minutes while you prepare the next layer. The buttermilk will pool at the bottom—don't pour it out, but don't let the meat sit in it either. This ensures maximum crispiness without sogginess.
Working in batches to avoid overcrowding, dip each piece of chicken and shrimp first into the bourbon-whiskey mixture, letting any excess drip off. Then dip into the flour mixture, pressing gently to adhere the coating. For that signature triple crust, immediately dip back into the bourbon-whiskey mixture, then back into the flour one final time. Place the coated pieces on a wire rack set over a baking sheet—this allows air to circulate on all sides, preventing steam from forming between pieces that would make the crust soggy.
Fry to Golden Perfection
In a large skillet, heat ¼ cup vegetable oil over medium-high heat until it reaches 350°F—you'll see small bubbles forming around the edges, but not yet smoking. This is the perfect temperature for creating that crispy exterior while keeping the interior juicy. Working in batches (don't overcrowd the pan), fry the coated chicken and shrimp for 3-4 minutes per side until they reach 165°F internally and the crust is a deep golden brown. The cornstarch in the batter will create that signature crunch that's so satisfying.
As you fry, keep the cooked pieces warm in a 200°F oven while you finish the remaining batches. This maintains their temperature and prevents them from becoming rubbery. The key here is patience—rushing will result in uneven cooking and a less crispy crust. Real talk: the first batch will be your temperature gauge. If the crust isn't golden brown after 3 minutes, your oil needs to be hotter.
Finish with Melted Butter for Extra Flavor
Transfer the fried chicken and shrimp to a serving platter. In the same skillet (no need to clean it—the browned bits are flavor!), melt the ½ cup unsalted butter over medium heat until it foams. Pour the melted butter evenly over the fried chicken and shrimp, letting it soak into the crust for 1-2 minutes. This basting step is what gives the Applebee's version that rich, buttery finish that makes it so irresistible.
Serve immediately while the crust is still crispy and the interior is piping hot. The combination of the triple crust, buttermilk-brined tenderness, and bourbon-whiskey flavor creates a dish that's perfect for sharing—especially when paired with their signature mashed potatoes or a fresh garden salad. Don't skip the basting step; it's what transforms good into restaurant-quality great.
Pro Tips For Making Applebee'S Bourbon Chicken And Shrimp Copycat
- DOUBLE-DREDGE THE SHRIMP: Use two separate bowls for flour and cornstarch—don’t mix them. The first dip in flour gets the shrimp coated, while the second dip in cornstarch creates that signature crispy texture. I learned this the hard way after making a batch where the shrimp came out gummy instead of perfectly crunchy.
- SALT THE CHICKEN FIRST: Season the boneless thighs with salt and pepper before dredging them in flour. The salt will penetrate the meat while the buttermilk marinates, making every bite more flavorful. I used to skip this, and the chicken always tasted bland compared to the restaurant version.
- FRIED SHRIMP IN BATCHES: Don’t overcrowd the pan—fry the shrimp in small batches for even cooking. A crowded pan steams the shrimp instead of searing them, which kills that crispy exterior. I’ve fried 20 shrimp at once and ended up with soggy, uneven results every time.
- THICKEN THE SAUCE RIGHT: After cooking the chicken and shrimp, simmer the sauce on medium-low heat and stir in the cornstarch slurry gradually. If you dump it all at once, you’ll end up with lumps. I was skeptical until I tried it—now it’s non-negotiable for a smooth, glossy finish.
Perfect pairings for this recipe
Bourbon Cocktail Pairings
For an authentic Applebee's experience, serve your bourbon chicken and shrimp with a bourbon cocktail that complements the dish's rich flavors. I love a Whiskey Sour—mix 2 oz bourbon, ¾ oz lemon juice, ½ oz simple syrup, and shake with ice.
Garnish with a lemon twist for that tangy brightness that cuts through the buttery crust. 🥃
Classic Beer Selections
A crisp amber ale like Leinenkugel's Summer Shandy or a light lager such as Miller Lite balances the dish's richness without overpowering it. The slight sweetness of the ale mirrors the buttermilk brining, while the lager's clean finish keeps the palate fresh.
For something bolder, try a wheat beer like Blue Moon—its citrus notes enhance the bourbon flavors.
Sweet Tea Refreshment
Applebee's signature sweet tea is a must-serve with this dish. Brew a strong black tea, sweeten with ¼ cup granulated sugar per quart, and chill for at least 2 hours.
Serve over ice with a lemon wedge. The tea's sweetness contrasts the savory crust, while the lemon adds a bright finish that mirrors the bourbon's tang.
Side Dish Harmony
Complete the meal with creamy mashed potatoes—their buttery texture pairs perfectly with the crispy crust. For a lighter option, a garlic green bean salad adds freshness.
I also recommend cornbread—its slight sweetness complements the bourbon notes. All these sides are available at Applebee's and can be easily replicated at home.
Dessert Complements
End the meal with a bourbon caramel pecan pie or chocolate chip cookies—both enhance the bourbon flavors. For something lighter, key lime pie provides a citrusy contrast. The dessert's sweetness balances the savory dish, leaving your guests satisfied and craving more. 🍰
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
You can substitute 1 lb boneless, skinless chicken breasts for half the thighs, but they'll cook faster and require 1-2 minutes less frying to avoid overcooking. For best results, cut them into ½-inch thick pieces and monitor closely—they'll reach 165°F faster than thighs. The buttermilk brine still works perfectly, but breasts won't have the same rich texture as thighs.
What's the secret to getting that perfect crispy crust?
The triple-dipping technique is key! After draining from buttermilk, dip in bourbon-lemon mixture, then flour, then bourbon again, and finally flour. The cornstarch in the flour blend creates that signature shatter-crisp texture. Also, use a wire rack over a baking sheet to prevent steam buildup, and keep oil at 350°F—too cool and it'll be greasy, too hot and it'll burn.
Can I bake this instead of frying?
Yes! Preheat oven to 400°F and bake coated pieces on a wire rack for 18-20 minutes, flipping halfway. For extra crispiness, broil for 1-2 minutes at the end. The crust won't be quite as crispy as fried, but it's still delicious. For best results, use an oven thermometer to ensure accurate temperature.
Why did my shrimp turn rubbery?
Overcooking is the most common issue—shrimp cooks in 1-2 minutes per side max. Use a meat thermometer to check for 145°F internal temp. Also, pat shrimp completely dry before coating (wet surfaces = soggy crust). If using frozen shrimp, thaw completely first. The buttermilk brine helps with texture, but shrimp cook faster than chicken—work in batches if needed.
How do I make this gluten-free?
Replace the flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) plus ½ cup cornstarch. For the bourbon dip, use a gluten-free beer or apple cider vinegar instead of bourbon. The texture will be slightly different but still crispy. Always check labels on spices and broths to ensure they're certified gluten-free.