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This Applebee's bourbon chicken and shrimp copycat recipe delivers the restaurant's signature crispy-tender bites with that signature sticky glaze. The secret lies in balancing bourbon's rich depth with just enough sweetness to create a sauce that clings perfectly to both chicken and shrimp.
I've spent years perfecting this technique—marinating the chicken overnight ensures maximum flavor penetration while keeping it tender, and the shrimp gets a quick sear for that signature restaurant-style crispiness.
The magic happens in the sauce, where bourbon, brown sugar, and a touch of honey create a perfect harmony. Deglazing the pan with bourbon after searing the chicken captures all those flavorful browned bits, forming the base of a sauce that's both complex and approachable.
This isn't just a copycat recipe—it's a method that delivers restaurant-quality results at home with simple techniques and quality ingredients.
What you'll end up with is golden-brown chicken pieces with crispy edges and tender centers, paired with perfectly cooked shrimp that's just tender enough to hold its shape. The bourbon glaze coats everything beautifully, creating that signature sticky-sweet flavor that makes this dish so addictive.
The aroma alone will have everyone gathering around your table, expecting the real Applebee's experience.
Serve with a side of mashed potatoes or garlic bread to soak up every last bit of that delicious sauce. The best part? This recipe scales perfectly for feeding a crowd or meal prepping for the week.
Let's get cooking—your taste buds will thank you for recreating this restaurant favorite at home.
Ingredients for applebee's bourbon chicken and shrimp copycat
Bourbon, brown sugar, and crispy chicken—here's what makes this copycat recipe shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces, pounded even |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 cup | For dredging chicken |
| Cornstarch 🌾 | ¼ cup | For crispy coating |
| Bourbon Whiskey 🍷 | ½ cup | 80-proof or higher |
| Brown Sugar 🍯 | ½ cup | Packed, light or dark |
| Honey 🍯 | 2 tbsp | Wildflower preferred |
| Soy Sauce 🥢 | 2 tbsp | Low-sodium preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Ginger 🌿 | 1 tbsp | Grated, fresh preferred |
| Vegetable Oil 🫒 | ½ cup | For frying, high smoke point |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The bourbon is non-negotiable here—Buffalo Trace or Maker's Mark are my go-tos, but any good 80-proof whiskey works. For the chicken, thighs stay juicier than breasts, but if you're using breasts, pound them thin and even. The shrimp? Wild-caught if you can find it—Trader Joe's or Whole Foods usually have good options. Don't skip the cornstarch; it's what gives you that signature crispy crust. Pro tip: buy your bourbon from a liquor store with a good selection—they'll have the good stuff, not the cheap stuff that tastes like paint thinner.
No bourbon? Apple cider or brandy in a pinch, but the flavor won't be identical. Using pre-minced garlic? Toast it first—30 seconds in a dry pan makes everything taste deeper. The ginger can be swapped for 1 tsp ground ginger, but fresh is better. For a sweeter glaze, add 1 extra tbsp honey. If you're making this ahead, marinate the chicken up to 24 hours—just don't forget to pat it dry before coating. The shrimp cooks in minutes, so time it right or keep it chilled until ready to fry.
This sauce thickens as it sits, so make it fresh if you can. The glaze keeps for 5 days in the fridge, but it's best within 2 days. Store it in a sealed container with a thin layer of oil on top to preserve the bourbon aroma. The chicken and shrimp? Use within 2 days for best texture—reheat gently in a skillet with a splash of bourbon to keep it moist. Freeze the cooked chicken in a single layer first, then transfer to a bag for up to 3 months. Shrimp freezes well too, but it'll be better for stir-fries after thawing.
Why You'll Love This Recipe
- I’ll be real: most copycat recipes turn into sad leftovers. Not this one. The sauce thickens just enough to stay cohesive when reheated, and the chicken holds its shape like it was just fried. Pack it for lunch, freeze half for later, or serve it cold over greens—it’s that versatile. Plus, using chicken thighs instead of breasts cuts the cost without sacrificing flavor.
- One-Pan Magic: I swear by this trick—just toss the chicken and shrimp in the same skillet, coat them in that flour-cornstarch mix, and let the bourbon do the rest. No flipping between pans, no extra bowls to wash. That golden crust? It’s all from the same heat source, and honestly, it’s the easiest way to get restaurant-quality results.
- Bourbon Kiss: Here’s what sold me—the whiskey isn’t just an ingredient, it’s the star. That first sip of the pan sauce? Rich, caramelized, with just enough heat to make your taste buds sit up. The shrimp stay tender while the chicken gets that perfect crispy-seared edge, and the sauce clings like it’s been simmering for hours (even though it’s not).
- Game for Any Night: Between us, this is my go-to when I’m not sure what to make. Weeknight dinner with the kids? Check. Date night that doesn’t require a fancy recipe? Double check. Even my picky-eating brother asks for seconds because the shrimp and chicken balance so well—no one’s left feeling shortchanged.
Step-by-step instructions for Applebee's bourbon chicken and shrimp copycat
Here's how to nail that signature crispy-tender combo with a sticky-sweet glaze at home.
Prep Chicken and Shrimp for Maximum Crispiness
Start by cutting the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pounding them evenly to ¼-inch thickness between two sheets of plastic wrap. This ensures even cooking and that perfect crispy exterior. Season both sides generously with 1.5 tsp salt and 0.5 tsp black pepper - don't hold back, we want bold flavor.
For the 1 lb large shrimp, peel and devein them, leaving the tails on for presentation. Pat them completely dry with paper towels - any moisture will prevent that golden crust we're after. Place both the chicken and shrimp in separate bowls and set aside. Here's the thing - the prep work makes all the difference for that restaurant-quality texture.
Create the Crispy Coating
In a large bowl, whisk together the 1 cup all-purpose flour and 0.25 cup cornstarch. This combination gives you that perfect balance of structure and crispiness. Add the 1.5 tsp salt and 0.5 tsp black pepper to the flour mixture and stir well to distribute evenly.
Dredge the chicken pieces first, pressing gently to adhere the coating. Then do the same with the shrimp, making sure each piece is completely covered. Shake off any excess but don't worry about getting it all off - we want that thick coating for maximum crisp. Transfer the coated proteins to a wire rack set over a baking sheet to allow air circulation on all sides.
Fry to Golden Perfection
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F - use a thermometer to be precise. Working in batches to avoid crowding, fry the chicken for 4-5 minutes until golden brown and cooked through to 165°F internally. Remove and set aside on a paper towel-lined plate.
Reduce the heat slightly to 325°F for the shrimp - they cook faster and we don't want them rubbery. Fry for 1-2 minutes per side until they turn a beautiful pink color. The shrimp will continue cooking from residual heat, so don't overcook them. Keep both proteins warm while you make the sauce.
Build the Signature Sticky Glaze
In the same skillet (don't clean it - those browned bits are flavor gold), add 4 cloves minced garlic and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant but not browned - you want the aromatics, not bitterness. Pour in the 0.5 cup bourbon whiskey and scrape up all those delicious browned bits from the bottom of the pan.
Let the whiskey simmer for 2-3 minutes until reduced by half. Then stir in the 0.5 cup brown sugar, 2 tbsp honey, 2 tbsp soy sauce, and 1 tbsp fresh lemon juice. Bring to a gentle boil and let it reduce for 5-7 minutes until it thickens enough to coat the back of a spoon. This is where the magic happens - the glaze should be syrupy but not too thick.
Finish and Serve with Restaurant Flair
Return the fried chicken and shrimp to the skillet with the glaze. Toss everything together gently and cook for 1-2 minutes until everything is evenly coated. The proteins will finish cooking in the residual heat while absorbing that sticky-sweet glaze. Taste and adjust seasoning if needed - you might want to add a pinch more salt or a splash of lemon juice.
Serve immediately over steamed rice or your favorite side. The chicken should be crispy on the outside with tender, juicy meat inside, while the shrimp will be perfectly pink and plump. Each bite should deliver that perfect balance of smoky, sweet, and savory flavors that makes this dish so addictive. Don't forget to garnish with extra lemon wedges for that final touch of brightness.
Pro Tips For Making Applebee'S Bourbon Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: Skip the paper towel step at your peril—wet shrimp steam instead of sear. After peeling, lay them on a wire rack for 10 minutes to evaporate all moisture. I learned this the hard way when my shrimp turned out soggy and undercooked, no matter how long I fried them.
- DOUBLE-DREDGE THE CHICKEN: The first dredge is easy to overlook, but it’s non-negotiable for that crispy crust. After seasoning the chicken, coat it in flour first, then dip in the bourbon-butter mixture, and dredge again in the flour-cornstarch mix. The extra layer locks in flavor and texture—trust the process.
- DON’T RUSH THE BOURBON: Let the chicken marinate in the bourbon-butter mix for at least 30 minutes, or overnight if you’re patient. I used to skip this, thinking it was just for flavor, but it actually tenderizes the chicken and deepens the caramelization when fried. (Yes, even if you’re impatient like me.)
- FRIED IN BATCHES: Crowd the pan, and you’ll end up with greasy, unevenly cooked protein. Fry the chicken and shrimp in small batches—no more than 3 pieces at a time—so the oil stays hot and the crust forms properly. This isn’t the prettiest method, but it’s the tastiest.
Dietary considerations for this dish
Gluten-Free Adaptations
To make this recipe gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. For extra crispiness, add ¼ cup cornstarch to the blend to mimic the texture.
The cornstarch in the original recipe already helps, so no other adjustments are needed beyond the flour swap. Always check labels to ensure no cross-contamination with gluten-containing ingredients. 🌾
Lower-Carb Options
For a lower-carb version, skip the rice and serve the chicken and shrimp over cauliflower rice or a bed of zucchini noodles. Reduce the brown sugar to 2 tablespoons and the honey to 1 tablespoon to cut carbs while keeping the glaze flavorful.
The shrimp and chicken will still shine without relying on starchy sides. This keeps the dish under 15g net carbs per serving.
Dairy-Free Considerations
This recipe is naturally dairy-free, but always double-check your bourbon and soy sauce for hidden dairy additives. Some brands add whey or casein, so opt for certified dairy-free soy sauce like Annie Chun's or San-J Tamari.
The glaze and proteins remain completely dairy-free as written, making this dish safe for most lactose-intolerant diets.
Allergen-Friendly Swaps
For shellfish-free versions, substitute shrimp with chicken breast or tofu (extra-firm, pressed and cut into similar shapes). If avoiding soy, replace the soy sauce with coconut aminos (use the same amount).
For egg-free adaptations, no changes are needed—the recipe doesn’t require eggs. Always verify ingredient labels for potential allergens like wheat or fish in secondary products.
Protein Customizations
Want to make this dish vegetarian? Swap the chicken for extra-firm tofu (pressed, cubed, and marinated in the bourbon mixture for 30 minutes). Use chickpeas instead of shrimp for a hearty texture.
For higher protein, add white beans to the glaze at the end—simmer for 2 minutes to warm through. The bourbon glaze works beautifully with plant-based proteins too! 💪
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts will work, but thighs are ideal for this dish. If using breasts, pound them to ¼-inch thickness and marinate for at least 4 hours (or overnight) to prevent dryness. They'll cook faster than thighs, so watch closely and remove them when they reach 165°F internally. For extra moisture, add 1 tbsp bourbon to the marinade.
How do I get the shrimp to stay pink and not turn rubbery?
Shrimp turns rubbery when overcooked, so timing is key. Fry them at 325°F for just 1-2 minutes per side until they're opaque pink. They'll continue cooking from residual heat, so don't overcrowd the pan. For extra tenderness, add ½ tsp baking soda to the ice water bath after cooking (rinse well before serving).
What's the secret to making the glaze stick to the chicken and shrimp?
The glaze needs to be syrupy but not too thick—it should coat the back of a spoon. Toss the proteins in the warm glaze right after frying while they're still hot. For extra adhesion, brush a thin layer of egg wash (1 egg + 1 tbsp water) on the proteins before dredging in the flour mixture. This creates a better surface for the glaze to cling to.
Can I make this recipe ahead of time?
You can prep components ahead, but not the final dish. Marinate the chicken up to 24 hours and store the shrimp (uncooked) in the fridge for 1 day. Fry the chicken and shrimp fresh, then reheat the glaze separately. Toss everything together just before serving to maintain crispiness. The glaze can be made 1 day ahead and reheated gently on the stove.
What's the best way to reheat leftovers without drying them out?
Reheat gently in a skillet over low heat with 1 tbsp bourbon or chicken broth to keep things moist. Cover the pan for 2-3 minutes to steam the proteins. For extra crispiness, sprinkle with 1 tsp cornstarch before reheating. Microwaving works in a pinch, but the texture won't be as good—cover with a damp paper towel and heat in 30-second bursts.