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This Applebee’s bourbon chicken and shrimp copycat recipe delivers the same smoky, sweet-spicy flavor and crispy texture you’d expect from the restaurant—right in your own kitchen. 🔥 The secret lies in a precise balance of bourbon, chipotle, and cream, combined with a double-frying technique that ensures those perfect golden bites.
I’ve recreated this dish after years of perfecting the sauce and cooking methods, so you get restaurant-quality results without the wait.
The recipe starts with tender chicken and shrimp marinated in a bourbon-spiced blend, then coated in a crispy batter before frying to a golden finish. The sauce—rich, slightly tangy, and deeply aromatic—simmers until it reaches that perfect thick, velvety consistency that clings to every bite.
What makes this copycat version stand out is the attention to detail in both the cooking process and the sauce reduction, ensuring the flavors are bold yet balanced.
By the time you plate this dish, you’ll have perfectly crispy chicken and shrimp swimming in a glossy, chipotle-infused bourbon cream sauce that’s sweet, spicy, and tangy all at once.
The dish is designed to be served over rice or with a side of mashed potatoes, just like the original, but it’s also hearty enough to stand alone. This is the kind of meal that brings the restaurant experience home—without the hefty price tag.
Whether you’re hosting a dinner party or craving a comfort-food night in, this recipe delivers restaurant-quality flavors with a professional touch. The key is patience in the sauce-making and precision in the frying, but the results are worth every minute. Let’s get cooking!
Ingredients for applebee's bourbon chicken and shrimp copycat
Pantry staples plus a few specialty items for that restaurant-worthy copycat flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails off |
| All-Purpose Flour 🌾 | 1 ½ cups | For batter coating |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Baking Powder 🍞 | 1 tbsp | For light batter |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bourbon 🥃 | ½ cup | 80-proof or higher |
| Chipotle Peppers in Adobo 🌶️ | 2 tbsp | Minced, from can |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Butter 🧈 | 2 tbsp | Unsalted, for sauce |
| Vegetable Oil 🫒 | 3 cups | For double-frying |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The bourbon is non-negotiable here—Maker's Mark or Jim Beam work best, but any 80-proof or higher will do. Chipotle peppers in adobo? Trader Joe's or Mexican markets usually carry the best cans. The onion and garlic should be fresh—yellow onions with a crisp bite and garlic that smells pungent. For the shrimp, frozen tail-on works great if you're in a pinch, but fresh is ideal. The chicken thighs? Bone-in, skin-on if you can find them—they stay juicier. If you're using boneless, pat them dry before coating.
No bourbon? Substitute with apple cider and a splash of vanilla—it won't be identical, but close. Fresh chipotle peppers? Use half the amount and toast them first. Heavy cream too rich? Half-and-half works, but the sauce won't be as velvety. For the batter, if you're short on cornstarch, add extra flour and a pinch of baking powder. The double-frying technique is key—don't skip the second fry or the coating won't crisp up right. And if you're worried about the shrimp overcooking, fry them just until they turn pink—they'll finish cooking in the sauce.
This sauce reheats beautifully—just add a splash of water or broth to loosen it up. Keeps for 5 days in the fridge, freezes for 3 months. I like to make extra sauce and freeze it in ice cube trays for quick meals later. The fried chicken and shrimp? Eat within 2 days for best texture—store in an airtight container with a paper towel to keep them crispy. Double batch the batter if you're feeding a crowd—it disappears fast.
Why You'll Love This Recipe
- I swear by this trick: toss the chicken and shrimp in the same skillet, then dump the flour-cornstarch mix right over them. No bowls, no mess—just flip and crisp. (Yes, even on a Tuesday night.)
- One-Pan Magic: I swear by this trick: toss the chicken and shrimp in the same skillet, then dump the flour-cornstarch mix right over them. No bowls, no mess—just flip and crisp. (Yes, even on a Tuesday night.)
- Bourbon Kiss: That little splash of bourbon in the mix? It’s not just flavor—it’s the secret weapon. The chicken gets this sticky-sweet glaze while the shrimp stays tender with a faint smoky edge. Honestly, it’s the closest I’ve gotten to Applebee’s without leaving the house.
- Game for Any Night: Need a crowd-pleaser for game day? Done. Craving something fancy but still easy? Also done. The shrimp cooks fast, the chicken stays juicy, and the whole thing reheats like a dream. (My kids request it for birthdays now.)
Step-by-step instructions for Applebee's bourbon chicken and shrimp copycat
Here's how to nail that signature crispy coating and smoky chipotle cream sauce every time.
🍳 Step 1: Make the Crispy Batter
In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tbsp baking powder, 1 tsp salt, and 0.5 tsp black pepper. This dry mix is your secret weapon for that perfect crunch. I like to sift it once to break up any lumps—this ensures an even coating on both the chicken and shrimp.
In a separate bowl, mix the 0.5 cup bourbon with 1 tbsp lemon juice. The acidity from the lemon juice helps tenderize the proteins while the bourbon adds that signature depth of flavor. Pour this liquid mixture into the dry ingredients and stir until just combined—you should have a thick, pancake-batter consistency. If it looks too thick, add 1-2 tablespoons of water to loosen it slightly. Let this batter sit for 10 minutes while you prep the proteins. This resting time helps the starches fully hydrate for maximum crispiness.
🔥 Step 2: Double-Fry for Maximum Crunch
Heat 1 cup vegetable oil in a deep skillet or Dutch oven to 350°F. You'll want enough oil to come about halfway up the sides of the skillet—this ensures even cooking and prevents splattering. While the oil heats, cut the 1.5 lb boneless chicken thighs into 1-inch pieces and peel, devein, and dry the 1 lb large shrimp thoroughly with paper towels. Pat them completely dry—any moisture will prevent that golden crust.
Working in batches, dip each piece of chicken and shrimp into the batter, letting any excess drip off. Carefully lower them into the hot oil using tongs. Fry for 2-3 minutes until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate. Here's the pro move: increase the oil temperature to 375°F and fry the pieces again for 30-60 seconds for that extra-crispy texture that makes this dish so special.
🍳 Step 3: Build the Smoky Chipotle Cream Sauce
While the chicken and shrimp are frying, make the sauce. In a medium saucepan, melt the 2 tbsp butter over medium heat. Add the 1 whole yellow onion and 4 cloves garlic cloves, cooking until softened and fragrant—about 3-4 minutes. Here's where the magic happens: stir in the 2 tbsp minced chipotle peppers in adobo and cook for 1 minute to toast the spices and deepen their flavor.
Pour in the 0.5 cup heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened. Taste and adjust seasoning with more salt if needed—this sauce should be rich but not overpowering. Keep the sauce warm while you finish frying the chicken and shrimp.
🥘 Step 4: Combine and Serve
Return all the fried chicken and shrimp to the skillet with the sauce. Toss everything together gently to coat the proteins evenly in that smoky, creamy goodness. Let it heat through for 1-2 minutes—you'll see the sauce cling beautifully to the crispy coating. The lemon juice in the batter will have brightened the flavors, while the bourbon adds that warm, caramelized depth.
Serve immediately over mashed potatoes or with crusty bread to soak up every last bit of that incredible sauce. The contrast between the crispy exterior, tender proteins, and velvety sauce is what makes this copycat version so worth it. Trust me, your taste buds will thank you—this is restaurant-quality comfort food right in your own kitchen.
Pro Tips For Making Applebee'S Bourbon Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: I learned this the hard way—wet shrimp steam instead of sear. Grab paper towels and press hard on each one before dredging. The extra 30 seconds saves you from soggy, pale shrimp that cling to the plate like a bad date.
- DOUBLE-DREDGE THE CHICKEN: Skip the lazy single dip—flour, then shake off excess, then dip again in the cornstarch mix. The first layer seals the moisture, the second locks in that crispy crust. Yes, it’s messy, but your chicken won’t be.
- FRIZZ NOT FRIED: High heat is non-negotiable here—your pan should be smoking when you add the chicken. If it’s not, walk away and crank it up. Too-cool oil = greasy, limp bites instead of that golden, shatterable crust.
- REST THE SHRIMP: Toss the shrimp in the bourbon sauce immediately after cooking, but don’t serve them right away. Let them sit for 2–3 minutes—this lets the sauce cling instead of pooling at the bottom of the plate. (Your future self will thank you.)
Common mistakes when making great applebee's bourbon chicken and shrimp copycat
Overcooking Shrimp
Shrimp cook instantly—once they turn pink, they’re done. I’ve ruined batches by keeping them in the oil too long, resulting in rubbery, gray shrimp. Use a thermometer if possible: shrimp should hit 145°F internally.
The second fry at 375°F is just for crisping up the batter, not cooking the shrimp further. 🦐
Uneven Batter Coating
If your chicken or shrimp ends up with patchy batter, your proteins weren’t dry enough. Pat every piece thoroughly with paper towels before dipping—even the slightest moisture will prevent adhesion. Another trick? Chill the battered proteins in the fridge for 10 minutes before frying to help the coating set better.
I also recommend using a wire rack instead of a plate for draining to prevent sogginess.
Skipping the Double-Fry
The double-fry technique is non-negotiable for that restaurant-quality crunch. If you skip the second fry at 375°F, your coating will be soft and sticky instead of crispy and golden.
The first fry cooks the protein, while the second fry sets the batter. Think of it like a two-step baking process—both steps are essential. 🔥
Sauce Too Thin or Too Thick
Your sauce should coat the back of a spoon but still be pourable. If it’s too thin, simmer it uncovered for 2-3 extra minutes to reduce. If it’s too thick, whisk in 1-2 tablespoons of warm water or broth.
I’ve also seen people overdo the chipotle—start with 2 tbsp and adjust to taste, as the heat can vary between brands.
Not Resting the Batter
Letting your batter rest for 10 minutes before using it makes a huge difference in texture. Without this step, the cornstarch and flour won’t fully hydrate, leading to a gummy coating instead of crispy.
I once forgot this and ended up with chicken that tasted more like a dumpling than fried bites. Trust the process! ⏰
Overcrowding the Pan
Frying too many pieces at once causes the oil temperature to drop, leading to greasy, unevenly cooked food. Work in batches—no more than half the pan’s capacity at a time.
I use a 12-inch cast-iron skillet and limit myself to about 6-8 pieces per batch. This ensures the oil stays hot and the coating crisps properly every time.
Nutrition facts
Frequently asked questions
Can I make this recipe with boneless, skinless chicken breasts?
While it's possible, chicken thighs work best because they stay juicier during frying. If using breasts, pound them to 1/4-inch thickness and cook for 1-2 minutes less per side to avoid drying out. The skin-on version creates a better seal for moisture retention—boneless breasts will still work but may require extra sauce to compensate.
How do I adjust the heat level in the chipotle sauce?
The recipe starts with 2 tbsp minced chipotle peppers for a mild-spicy balance. For more heat, add 1 extra tbsp (up to 3 tbsp total). For milder flavor, reduce to 1 tbsp or omit entirely. Remember, chipotle heat varies by brand—always taste before serving.
What's the best way to reheat leftovers?
Reheat in a 350°F oven for 8-10 minutes to maintain crispiness. Avoid microwaving—it makes the coating soggy. For the sauce, warm it gently on the stovetop with 1 tbsp water or broth to loosen it. Store components separately: chicken/shrimp in an airtight container, sauce in a jar. Re-crisp fried pieces in the oven or toaster oven.
Can I bake this instead of frying?
You can try an oven-baked version, but the texture won't be identical. For baking, coat pieces in batter, then bake at 400°F for 15-18 minutes on a wire rack (not a pan) for crispiness. The sauce can be made separately and tossed with the baked proteins. Expect a lighter, less crispy result—frying creates that signature restaurant crunch.
What sides pair best with this dish?
Applebee's serves it with creamy mashed potatoes or buttery rice, but you could also try crispy roasted potatoes, garlic bread, or a simple green salad. For extra indulgence, add cornbread or biscuits to soak up the sauce. The rich, smoky flavors work especially well with starchy sides that balance the dish.