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Applebee's Bourbon Street Chicken and Shrimp copycat recipe delivers that signature buttery parmesan crust and foil-sealed juiciness you crave—now you can recreate it at home with restaurant-quality results. The secret lies in the crispy, golden breading on the chicken and the perfectly tender shrimp cooked in garlic butter, all finished with that signature Bourbon Street sauce. This isn't just a dish; it's a full experience that brings Applebee's iconic flavors to your kitchen without the wait.
What sets this recipe apart is the technique: the chicken gets a buttermilk brine for extra tenderness, then a cornmeal crust that creates that signature crunch, while the shrimp simmer gently in a garlic-infused butter bath.
The Bourbon Street sauce ties everything together with its perfect balance of tangy, smoky, and slightly sweet notes. Every bite delivers that satisfying crunch followed by juicy, flavorful meat and shrimp—just like the restaurant version.
This complete dish includes everything you need for a full meal: crispy, golden chicken and shrimp with that unmistakable parmesan crust, served with classic sides like fries or coleslaw.
The foil-sealing method ensures the chicken stays juicy while the crust stays crispy, and the shrimp absorbs all that rich garlic butter flavor. It's the kind of meal that feels special enough for a date night but easy enough for a weeknight dinner.
The best part? You can make it ahead and reheat it just before serving, keeping everything warm and delicious. Whether you're feeding a crowd or treating yourself to a homemade version of your favorite restaurant dish, this recipe delivers the same satisfying experience every time.
Let's get started on recreating this classic!
Ingredients for applebee's bourbon street chicken and shrimp copycat
Buttermilk-brined chicken, golden cornmeal crust, and garlic butter shrimp—this is your shortcut to Applebee's iconic flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails off |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 cup | For breading mixture |
| Yellow Cornmeal 🌽 | ½ cup | Fine grind preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for coating |
| Garlic Cloves 🧄 | 6 cloves | Minced for butter bath |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Bourbon 🍷 | ¼ cup | Good quality, 80 proof |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Ketchup 🍅 | 2 tbsp | For sauce base |
| Worcestershire Sauce 🍶 | 1 tbsp | Vegetarian if needed |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken thighs are key here—bone-in, skin-on gives that juicy, crispy perfection. Trader Joe's or Costco often have the best prices for full packs. If you can't find bone-in, skinless works but won't be quite as tender. The shrimp should be 31/40 count—that's the sweet spot for size. For the Parmesan, grate it yourself—pre-grated gets clumpy and won't melt right. The cornmeal should be fine grind (not coarse), and Bob's Red Mill is my go-to brand when I'm stocking up.
No bourbon? Substitute apple juice—it's what the restaurant does for their non-alcoholic version. Running low on buttermilk? Mix 1 cup milk + 1 tbsp vinegar and let it sit 5 minutes. The Worcestershire sauce can be tricky—Lea & Perrins is the classic choice, but Annie's is a good vegetarian alternative. Fresh thyme is ideal, but dried works at one-third the amount. For the garlic butter, don't skip the lemon juice—it cuts through the richness and keeps the shrimp bright. The ketchup adds that subtle sweetness the restaurant version has—don't use sugar-free.
The buttermilk mixture stays fresh for 2 days in the fridge, but it's best used the same day. The cornmeal crust keeps its crunch for about 1 hour after baking, so assemble right before serving. The shrimp in garlic butter reheats beautifully—just warm through gently in a skillet. The sauce can be made ahead and reheated, but the bourbon flavor really shines when fresh. Store leftovers separately: chicken 3 days, shrimp 2 days. Freeze the chicken for 3 months—it's perfect for meal prep.
Why You'll Love This Recipe
- Weeknight Win: I’ll be real—this is the kind of dish that turns "what’s for dinner?" into "let’s order takeout" energy, but without the $25 bill. The buttermilk marinade does all the heavy lifting while I scroll through my phone, and the cornmeal crust? Crispy enough to make my kids pause mid-video game.
- Crispy-Creamy Magic: That buttermilk-soaked chicken with the golden cornmeal crust—it’s the kind of texture combo that makes you close your eyes. The shrimp get the same treatment, so every bite has that satisfying crunch followed by juicy payoff. Honestly, the first time I made this, I nearly burned the kitchen waiting for it to cool down.
- Leftovers That Don’t Suck: Between us, most copycat recipes turn into sad, soggy leftovers. Not this one. The crust stays crispy for days if you reheat it right (cast iron or air fryer, no excuses), and the shrimp? Still melts in your mouth. I’ve packed this for lunches, frozen portions for lazy Mondays, and even brought it to potlucks—no one ever guessed it was homemade.
- Budget-Friendly Feast: Chicken thighs and shrimp might sound fancy, but they’re way cheaper than a restaurant run, and this recipe stretches them far. I’ll often double the batch—one for dinner, one for the freezer—because it’s that good and that practical. Plus, using buttermilk and cornmeal means I’m not hunting for specialty ingredients. Just pantry staples and 20 minutes of my time.
Step-by-step instructions for Applebee's bourbon street chicken and shrimp
Here's how to recreate that signature buttery parmesan crust and perfectly juicy meat—just like the restaurant version.
Prepare the Chicken and Shrimp for Breading
Pat the 1.5 lb chicken thighs completely dry with paper towels—this is crucial for that crispy crust. Season both sides generously with 1.5 tsp salt and 0.5 tsp ground black pepper. In a large bowl, whisk together 1 cup buttermilk, 1 cup all-purpose flour, 0.5 cup yellow cornmeal, and 0.5 cup parmesan cheese. The buttermilk will help tenderize the chicken while the cornmeal adds that signature crunch.
Dip each chicken thigh into the buttermilk mixture, letting any excess drip off, then coat thoroughly in the flour mixture. Place on a wire rack set over a baking sheet and refrigerate for 30 minutes. This chilling step ensures the breading stays crispy instead of soggy. While the chicken chills, peel and devein the 1 lb large shrimp, leaving the tails on for presentation. Pat them dry and toss with 1 tsp dried thyme and 0.5 tsp salt. Set aside.
Create the Garlic Butter Bath and Prep the Sauce
In a small saucepan, melt 0.5 cup unsalted butter over low heat. Add the 6 cloves minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in 2 tbsp lemon juice and 0.25 cup bourbon. This aromatic butter will baste the chicken and shrimp during cooking, adding depth of flavor.
In a separate bowl, whisk together 0.5 cup chicken broth, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme. This sauce will simmer alongside the proteins, creating a tangy, slightly sweet glaze that mirrors the restaurant version perfectly. Keep both mixtures at room temperature until ready to use.
Cook the Chicken and Shrimp to Juicy Perfection
Preheat your oven to 375°F. Line a large baking sheet with heavy-duty aluminum foil and lightly grease it with cooking spray. Arrange the breaded chicken thighs on the foil, leaving space between each piece. Pour the garlic butter mixture evenly over the chicken, then place the shrimp alongside them. Spoon the sauce mixture around the chicken and shrimp, ensuring everything is coated.
Fold the foil up tightly around the chicken and shrimp, creating a sealed packet. This foil-sealing method locks in moisture and steam, resulting in tender, juicy meat with that signature restaurant-style finish. Bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the shrimp turn pink and opaque. The foil will prevent the breading from burning while keeping everything moist.
Rest and Serve with Crispy Breading
Remove the foil packet from the oven and carefully open it, letting the steam escape. The chicken and shrimp should be golden brown with a crispy parmesan crust. Transfer everything to a serving platter, spooning any remaining sauce from the foil over the top. Let it rest for 5 minutes—this allows the juices to redistribute, ensuring each bite is moist and flavorful.
Serve immediately with the crispy breading intact. The combination of buttery, parmesan-coated chicken and shrimp with that tangy sauce is what makes this dish so addictive. Pair it with a side of roasted vegetables or a simple green salad to complete the meal. The secret to this copycat recipe lies in the foil-sealing technique and that perfect balance of buttery, herby, and slightly sweet flavors.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: Skip the paper towels—use clean kitchen towels to press the shrimp instead. The extra friction removes moisture better, and you won’t end up with a soggy crust when frying. (Yes, even if you’re impatient like me, wait the 10 seconds it takes.)
- REST THE CHICKEN: After buttermilk marinating, let the chicken thighs air-dry uncovered for 20-30 minutes. I learned this the hard way—skipping it means the flour coating sticks unevenly, and the crust falls apart when frying.
- FLOUR THE CORNMEAL: Mix the cornmeal with a little flour (about 10%) before dredging. This prevents clumping and ensures a lighter, crispier coating—especially important for the shrimp, which can turn gummy if too dense.
- FRIED IN BATCHES: Don’t overcrowd the oil, even if you’re eager. Cook chicken and shrimp separately in small batches—3-4 pieces at a time—to maintain a steady 350°F. Crowding drops the temperature, and you’ll end up with greasy, unevenly cooked food. (Your future self will thank you.)
Creative variations of applebee's bourbon street chicken and shrimp copycat
Spicy Cajun Twist
For a bold kick, add 1 tbsp Cajun seasoning to the buttermilk mixture and toss the shrimp with ½ tsp cayenne pepper before baking. I like using Tony Chachere's for that signature Louisiana heat.
Serve with extra hot sauce on the side—just a drizzle of Crystal or Tabasco adds the perfect tangy finish. 🌶️
Honey-Glazed Shrimp
Swap the garlic butter bath for a sweet and savory glaze by melting ½ cup butter with 3 tbsp honey and 1 tbsp soy sauce. Brush this mixture over the shrimp before sealing in the foil.
The honey caramelizes beautifully during baking, creating a sticky, glossy finish that pairs perfectly with the savory chicken. 🍯
White Wine Upgrade
Replace the bourbon in the sauce with ¼ cup dry white wine, like Sauvignon Blanc, and add 1 tsp Dijon mustard for depth. The wine brightens the sauce with citrus notes while the mustard adds a subtle tang.
Deglaze the pan with the wine after cooking for extra flavor—just 2 minutes of simmering concentrates the sauce beautifully. 🍷
BBQ Bourbon Sauce
Transform the sauce into a smoky BBQ version by adding ¼ cup BBQ sauce (I recommend Sweet Baby Ray's) and 1 tsp smoked paprika to the original sauce mixture.
This creates a thicker, stickier glaze that works perfectly with both the chicken and shrimp. Serve with extra BBQ sauce for dipping—it's a crowd-pleaser at cookouts. 🔥
Lemon-Herb Shrimp
Brighten the shrimp with zest of 1 lemon and 2 tbsp chopped fresh parsley mixed into the garlic butter bath. The citrus keeps the shrimp tender and adds a refreshing contrast to the rich chicken. Garnish with extra lemon wedges and fresh herbs before serving for a restaurant-worthy presentation. ✨
Meatball Fusion
Add ½ lb chicken meatballs to the foil packet alongside the chicken and shrimp. Use the same breading mixture but increase the thyme to 2 tsp for extra flavor.
The meatballs absorb the garlic butter and sauce beautifully, turning this into a full "Bourbon Street Feast" with three proteins. Double the sauce recipe if making this variation. 💫
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but thighs are ideal for this recipe because they stay juicier during the long baking time. If using breasts, pound them to an even thickness (about ½-inch) and reduce baking time to 30-35 minutes since they cook faster. For extra tenderness, brine them in buttermilk for 1 hour before breading.
How do I keep the breading extra crispy?
The key is chilling the breaded chicken for 30 minutes before baking, which prevents sogginess. For extra crunch, bake on a wire rack over a baking sheet (not directly on foil) and place a small baking dish filled with ¼ cup water on the lower oven rack to create steam. This keeps the crust crisp while the chicken stays moist.
Can I make this recipe ahead of time?
Yes! Assemble the chicken and shrimp with sauce, then refrigerate the foil packet for up to 24 hours before baking. Add 5-10 minutes to baking time if starting cold. For the shrimp, cook them separately in the garlic butter bath for 3-4 minutes (they're done when pink) and keep warm in a 200°F oven while you reheat the chicken.
What's the best way to reheat leftovers?
Reheat chicken and shrimp separately in a skillet over medium-low heat with a splash of water or chicken broth to restore moisture. Cover for 3-4 minutes until heated through. The breading may soften slightly, but the flavors stay rich. For crispy breading, broil for 1-2 minutes at the end—watch closely to avoid burning!
Why does my sauce taste too sweet?
The ketchup in the sauce provides natural sweetness, but if it's too strong, reduce it to 1 tbsp and add ½ tsp onion powder for depth. Balance with an extra splash of bourbon (1 tsp) or lemon juice (½ tbsp). The sauce should be tangy-sweet, not cloying—taste as you go and adjust gradually.