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Applebee's Sizzling Chicken and Shrimp delivers that signature triple-crusted crunch and buttery garlic sauce you crave at home. The secret lies in a buttermilk brine that keeps the chicken juicy while the crispy coating locks in flavor, paired with perfectly sautéed shrimp that stay tender yet firm.
I've replicated this dish exactly—no shortcuts, just restaurant-quality results.
The magic starts with the chicken: marinated in buttermilk and spices, then double-dredged in seasoned flour for that signature crunch. Meanwhile, the shrimp get a quick sear in butter and garlic, ensuring they stay juicy while developing a golden crust.
The real game-changer? The sauce—a velvety blend of garlic, butter, and a touch of lemon that ties everything together.
What you'll end up with is a plate that looks and tastes exactly like Applebee's: golden, crispy chicken and shrimp swimming in that rich, garlicky sauce. The buttermilk brine ensures tender meat, while the triple crust delivers that satisfying crunch in every bite.
This isn't just a copycat recipe—it's the real deal, made easier for your home kitchen.
Serve it with a side of fries or a fresh salad to complete the meal. The sauce is so good, you'll want to drizzle it on everything. Let's get cooking—your taste buds are about to be transported to your favorite restaurant table.
Ingredients for applebee's sizzling chicken and shrimp
Buttermilk brine, triple crust, and buttery garlic sauce—here's everything you need for that iconic Applebee's crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | 16-20 count, tails on |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 ½ cups | For dredging, sifted |
| Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Granulated Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For seasoning |
| Paprika 🌶️ | 1 tsp | Smoked for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into cubes |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vegetable Oil 🫒 | ½ cup | For frying |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The chicken thighs are key here—they stay juicier than breasts during the long frying. Grab boneless, skinless from the meat counter, and ask for thighs specifically. Shrimp? 16-20 count is perfect—any smaller and they'll overcook. For the buttermilk, full-fat makes all the difference (the good stuff, not that powdered imitation). I always grab Great Value brand at Walmart—it's cheap and works perfectly. The flour and cornstarch combo is what gives that signature triple crust, so don't skip the cornstarch (it's non-negotiable for crispiness).
No buttermilk? Substitute with milk + 1 tbsp vinegar (let it sit 5 minutes). Running low on cornstarch? Extra flour works, but the crust won't be quite as crispy. Want to skip the parsley? Fresh basil or chives add a nice pop of color. The garlic powder should be granulated—the kind in jars, not the seasoning salt blend. For the sauce, fresh garlic is a must (pre-minced from jars tastes flat), but if you're in a pinch, double the garlic powder. The lemon juice brightens everything up—don't skip this, even if you're not a lemon fan.
Buttermilk marinates best overnight, but 4 hours minimum works too. Keep the shrimp cold until ready to cook—they spoil fast. The fried chicken stays crispy for about 1 hour after frying, so serve it immediately. Store leftovers in the fridge for 3 days (though honestly, it's so good you'll eat it all). Freeze the fried portions for 2 months—just reheat in the oven at 375°F for 10 minutes to restore crispiness. The sauce reheats beautifully, so make extra for dipping!
Why You'll Love This Recipe
- Two-Ingredient Magic: I swear by the buttermilk marinade—just chicken thighs and shrimp soaking for 30 minutes. That tangy, tender start makes all the difference, and honestly? It’s the secret to why this tastes like Applebee’s without the hassle.
- Crispy-Creamy Perfection: The cornstarch flour mix gives you that golden, shatteringly crisp crust while keeping the inside juicy. I’ll be real: my first batch was uneven, but now I double-dip the shrimp in the buttermilk first—game-changer.
- Weeknight Crowd-Pleaser: This feeds four for under $15, and my picky-eater teens actually finish their plates. Serve it with rice or mashed potatoes, or toss the leftovers in a salad the next day—no one complains.
- Leftovers That Don’t Suck: Unlike takeout, this stays crispy for days. I reheat slices in a skillet with a splash of water, and it’s just as good cold in sandwiches. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's sizzling chicken and shrimp
Here's how to recreate that signature triple-crusted crunch and buttermilk-brined tenderness at home.
Prepare the Buttermilk Brine
In a shallow dish, combine the 1 cup buttermilk, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Stir until the salt and spices dissolve completely. This buttermilk brine is what gives the chicken that signature tender, juicy texture that makes this dish so special.
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch strips and add them to the brine. Make sure each piece is fully submerged. Cover and refrigerate for at least 2 hours, or up to 4 hours for maximum flavor penetration. The longer it brines, the more tender your chicken will be, but even 2 hours makes a noticeable difference.
Create the Triple-Crusted Coating
In a large bowl, whisk together the 1.5 cups all-purpose flour and 0.25 cup cornstarch. This combination creates the signature crispy texture. Add the 1 teaspoon paprika and mix well. The cornstarch is the secret to that extra crunch that makes this dish so addictive.
Drain the chicken from the buttermilk brine (reserve the brine for later if you'd like) and pat each piece dry with paper towels. This step is crucial—wet flour doesn't stick properly. Working in batches, dredge each chicken strip in the flour mixture, pressing gently to adhere the coating evenly. Place on a wire rack and let sit for 10 minutes to firm up the crust.
Fry the Chicken and Shrimp to Golden Perfection
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Add the chicken strips in a single layer and fry for 2-3 minutes per side until they reach 165°F internally and are golden brown. Remove and set aside on a paper towel-lined plate to drain excess oil.
In the same skillet, add the 1 lb large shrimp (peeled & deveined) and fry for 1-2 minutes per side until they turn pink and opaque. They'll cook quickly, so keep a close eye on them. Remove and add to the chicken on the plate. The shrimp should be just cooked through—overcooking makes them rubbery, so don't walk away from the stove during this step.
Make the Garlic Butter Sauce
Reduce the heat to medium and add the 0.5 cup unsalted butter to the skillet. Let it melt completely, then add the 4 cloves minced garlic and cook for 30 seconds until fragrant. Pour in the 1 tablespoon lemon juice and stir to combine. This bright, garlicky sauce is what ties everything together.
Return the chicken and shrimp to the skillet, tossing gently to coat everything in the sauce. Cook for an additional 1-2 minutes just to heat through. The sauce should be glossy and cling to the protein, creating that signature restaurant-style finish. If it looks too thick, add 1-2 tablespoons of water to loosen it slightly.
Serve with Fresh Parsley Garnish
Transfer the sizzling chicken and shrimp to a serving platter. Sprinkle with the 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately while everything is hot and crispy. The contrast between the crunchy exterior and tender interior is what makes this dish so irresistible.
For best results, serve with the reserved buttermilk brine reduced by half (simmer in a small saucepan for 3-4 minutes) if you want to recreate that full Applebee's experience. The crispy, triple-crusted pieces should hold their shape while still being tender inside, with that rich garlic butter sauce clinging perfectly to each bite.
Pro Tips For Making Applebee'S Sizzling Chicken And Shrimp
- Marinate Shrimp First: Toss peeled shrimp in a mix of buttermilk and a pinch of salt for at least 30 minutes before dredging—this keeps them juicier than dumping them straight into the flour. I learned this the hard way after serving rubbery shrimp that tasted like cardboard.
- Double-Dredge Chicken: Dip chicken thighs in buttermilk, then coat them in a mix of 75% flour and 25% cornstarch—twice. The second dip locks in that crispy crust without turning it into a gluey mess. Yes, it’s extra work, but the texture makes all the difference.
- Skip the Crowding: Fry chicken and shrimp in batches, even if it means two trips to the pan. Overcrowding drops the oil temperature, and soggy, greasy bites ruin the whole dish. Trust me, your future self will thank you for patience here.
- Use a Thermometer: Chicken should hit 165°F, shrimp 145°F—no guessing. I used to pull them out "when they look done," and half the time, they’d be undercooked or overdone. A cheap thermometer solves this forever.
Wine and beer pairings for applebee's sizzling chicken and shrimp
Garlic Butter Sauce
The rich, garlicky butter sauce is the star of this dish, and it pairs beautifully with a crisp Chardonnay from California. Look for a buttery, full-bodied white with notes of vanilla and citrus—something like La Crema Monterey Chardonnay.
The wine's natural acidity cuts through the richness while enhancing the garlic and lemon flavors in the sauce. 🍷
Crisp Lager Pairing
A light, crisp lager like Heineken or Corona cleanses your palate between bites of crispy, saucy chicken and shrimp. The effervescence helps balance the richness, and the subtle malt sweetness complements the buttery sauce.
For a craft option, try a Belgian witbier like Hoegaarden—the coriander and citrus notes add a refreshing contrast.
Spicy Margarita
If you're serving this dish with a side of spicy fries or a kick of hot sauce, a spicy margarita is a fantastic choice. Mix tequila, lime juice, and a touch of agave syrup, then rim the glass with Tajín or chili-lime salt.
The heat mirrors the spice in the dish while keeping the meal lively and fun. A Patrón Silver or Don Julio 1942 tequila elevates the experience.
Beer Sauce Twist
For a creative twist, reduce the buttermilk brine (from the recipe) with ½ cup pale ale> (like Budweiser or Coors Light) and a splash of lemon juice. Simmer until thickened, then drizzle over the dish.
The beer adds a subtle malt sweetness that rounds out the garlic and butter. Serve with a cold IPA>—the hop bitterness balances the richness perfectly.
Non-Alcoholic Options
Don’t drink? No problem! A sparkling ginger beer> like Feani or a citrusy sparkling lemonade> with fresh mint keeps the meal refreshing. For a savory touch, sip on iced hibiscus tea>—its tartness cuts through the buttery sauce beautifully. 🍹
Nutrition facts
Frequently asked questions
Why does the recipe call for chicken thighs instead of breasts?
The thighs stay juicier during frying, which is crucial for that signature tender texture. Chicken breasts can dry out quickly when coated and fried, especially with the triple crust. The thighs also have more flavor and fat content, which helps create a richer, more satisfying bite.
Can I make this recipe without deep-frying?
You can try baking or air-frying, but the texture won't be identical. For baking, coat the chicken and shrimp in the flour mixture, then bake at 400°F for 12-15 minutes until golden. Air-frying at 375°F for 8-10 minutes works too, but the crust won't be as crispy. The buttermilk brine still works for tenderness!
What's the secret to keeping the shrimp tender?
Cook them just until they turn pink and opaque—about 1-2 minutes per side. Overcooking makes shrimp rubbery. Start with room-temperature shrimp (take them out of the fridge 15 minutes before cooking) and don't overcrowd the pan. A quick sear in hot oil or butter is key for that perfect texture.
How do I store leftovers without losing the crispiness?
Store the fried chicken and shrimp separately in airtight containers. Reheat in the oven at 375°F for 5-7 minutes with a splash of water or butter to restore crispiness. Avoid microwaving—they'll turn soggy. The sauce reheats well, so make extra for dipping!
Can I use frozen shrimp instead of fresh?
Yes, but thaw them completely first. Use the cold water thaw method (sealed in a bag) for 30 minutes, then pat dry thoroughly. Frozen shrimp often have ice crystals, so extra drying time ensures the flour coating sticks properly. Never use partially thawed shrimp—they'll release water and steam during frying.