Applebee's Bourbon Street Chicken And Shrimp Copycat Recipe: Spicy Creamy Sauce That Sticks to Every Bite

This Applebee’s Bourbon Street Chicken and Shrimp copycat recipe brings that iconic spicy, creamy sauce right to your kitchen, just like the restaurant’s famous dish.

The secret lies in a precise blend of spices, a crispy breading that holds up to the rich sauce, and a technique that ensures both proteins cook perfectly without drying out. I've perfected this copycat recipe after testing countless variations, and the results are undeniably restaurant-quality.

This complete dish features tender chicken and shrimp coated in a golden, buttery breading that becomes crispy when fried. The sauce—creamy yet slightly spicy with a hint of tang—is what truly sets this recipe apart, sticking to the proteins like glue.

The process involves breading each protein separately for optimal texture, then simmering the sauce until it reaches that perfect balance of thickness and flavor. Every element works together to recreate that familiar Applebee's taste at home.

By the time you plate this dish, you'll have golden-brown chicken and shrimp swimming in a velvety, slightly spicy sauce that's rich enough to coat every bite. The breading stays crispy even after the sauce soaks in, and the flavors are perfectly balanced—creamy, spicy, and buttery just like the original.

This is the kind of recipe that transforms a weeknight dinner into a restaurant-worthy experience without the wait or the price tag.

The best part? This copycat version scales perfectly for both small gatherings and larger crowds, making it ideal for game day, family dinners, or whenever you crave that familiar Applebee's flavor. Let's get started on recreating this crowd-pleaser at home.

Ingredients for applebee's bourbon street chicken and shrimp copycat

Pantry staples and fresh proteins combine for that iconic Applebee's flavor at home.

The shrimp and chicken quality makes all the difference here. Look for 31-40 count shrimp—they're large enough to hold their shape but still tender. Costco or Whole Foods often have the best frozen shrimp, but fresh is ideal if you're cooking the same day. For chicken, boneless, skinless breasts work best—pound them to even thickness so they cook uniformly. Trader Joe's usually carries pre-pounded chicken at a great price, which saves time. The breading blend is key: cornstarch creates that signature crispiness while flour provides structure. Don't skip the smoked paprika—it gives that signature golden hue and subtle smokiness that sets this dish apart from regular fried chicken.

No cayenne? Red pepper flakes at half the amount will give you similar heat without the same depth. Short on Worcestershire? Soy sauce plus a pinch of sugar mimics the umami punch. The sauce relies on heavy cream for richness, but half-and-half in a pinch works if you're watching fat content. For the hot sauce, Crystal or Tabasco are ideal—they've got that perfect balance of heat and tang. If you're making this ahead, prep the breading mix and sauce separately—they keep well in the fridge for up to 3 days. The shrimp can be peeled and deveined in advance, but keep them cold until frying to maintain texture.

This dish reheats beautifully—just pop it in a 350°F oven for 10-15 minutes with a splash of cream to revive the sauce. The breading stays crispy even after reheating, which is impressive for a fried dish. Store leftovers in an airtight container for up to 3 days, though I find the sauce gets even better the next day as flavors meld. Portion the sauce separately if you're using it for dipping—it's that good. For larger gatherings, double the recipe and fry in batches to maintain temperature control. The shrimp will cook faster than the chicken, so start with them first if you're working in stages.

Step-by-step instructions for Applebee's Bourbon Street chicken and shrimp

Here's the exact method to recreate Applebee's signature dish at home—crispy fried proteins with a rich, spicy creamy sauce.

In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tablespoon salt, 0.5 tablespoon black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon cayenne pepper. I like to sift the flour first for a smoother texture, then mix in the remaining dry ingredients until completely combined. This blend creates the perfect balance of heat and seasoning that clings to the fried proteins.

For the chicken, place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness in the center. Keep the shrimp whole—1 lb large shrimp (peeled & deveined)—as they'll fry perfectly without breaking apart.

In a deep skillet or Dutch oven, heat 3 cups vegetable oil to 350°F using a deep-fry thermometer. The oil should be hot enough to create small bubbles around the edges when you add the food. Working in batches to avoid overcrowding, dip each chicken breast and shrimp into the spice breading, pressing gently to adhere the coating evenly. Fry for 5-6 minutes until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Transfer to a wire rack set over a baking sheet to drain excess oil.

Don't rush this step—if the coating isn't crispy, the sauce won't cling properly. I press down gently on the fillets during the first minute to prevent curling, which ensures even contact with the hot oil. Keep the fried chicken and shrimp warm in a 200°F oven while you prepare the sauce.

In the same skillet (no need to clean it—the browned bits add flavor), melt the 0.5 cup unsalted butter over medium heat until it foams. Add the 1 cup heavy cream and bring to a gentle simmer, stirring occasionally. Let it cook for 3-4 minutes until slightly thickened. Then stir in the 0.5 cup chicken broth, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, and 1 tablespoon hot sauce. Simmer for another 2 minutes until the sauce coats the back of a spoon.

The sauce should be thick enough to cling to the fried proteins but still flow smoothly. If it's too thick, whisk in 1-2 tablespoons of hot water to reach the perfect consistency. Taste and adjust the seasoning—you may need a pinch more salt or cayenne to match the restaurant version.

Return the fried chicken and shrimp to the skillet with the sauce. Gently toss everything together until fully coated, making sure the sauce sticks to every piece. The heat from the proteins will help emulsify the sauce for that signature creamy texture. Let it cook for just 1-2 minutes to meld the flavors—don't overcook or the chicken will dry out.

Serve immediately while the coating is still crispy and the sauce is hot. The combination of tender chicken, plump shrimp, and that rich, spicy sauce will transport you straight to Bourbon Street. For extra authenticity, pair with Applebee's signature hush puppies and a side of coleslaw.

Essential equipment for applebee's bourbon street chicken and shrimp copycat

Deep Fryer Essentials

For perfect results, I recommend using a deep fryer like the Cuisinart CPD-600—it maintains consistent 350°F oil temperature and makes batch frying easier. If you prefer stovetop, a Dutch oven with a deep-fry thermometer (like the ThermoWorks Thermapen) is essential.

Never fry without a thermometer—the oil must stay precise between 345-355°F for that signature crispy coating. 🌡️

Breading Station Setup

Create a breading station with three shallow bowls: one for flour mixture, one for egg wash (optional but helpful), and one for extra seasoning. I use a wire cooling rack placed over a baking sheet to drain excess oil after frying—this prevents soggy breading.

A meat mallet (like the OXO Good Grips) is a game-changer for pounding chicken to even thickness.

Sauce Simmering Tools

The same skillet used for frying becomes your sauce pan—no need to clean it! Use a wooden spoon to scrape up browned bits for extra flavor.

A fine-mesh strainer helps remove any stray breading pieces before serving. For adjusting sauce thickness, keep hot water nearby to thin it gradually while tasting.

Temperature Control Gear

An instant-read thermometer (like Thermoworks Smoke) is non-negotiable for checking both oil and chicken temps. I also keep a small baking sheet nearby to test breading crispiness—if it stays golden for 30 seconds, your oil is ready.

For keeping fried proteins warm, a 200°F oven with a wire rack works perfectly.

Optional Upgrades

For restaurant-quality results, consider a commercial-grade deep fryer like the Presto 02710 if you cook frequently. A silicone spatula helps toss proteins in sauce without tearing the breading. For extra authenticity, Applebee's hush puppies mix (found in the frozen section) pairs perfectly—just bake while your main dish cooks. 💡

Frequently asked questions