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This Applebee's Bourbon Street chicken and shrimp copycat recipe delivers the exact same crispy-tender bites and rich, spicy-creamy sauce you love from the restaurant. The secret lies in a precise marinade blend and a foolproof frying technique that creates that signature golden crust while keeping the meat perfectly juicy inside.
I've perfected this recipe after countless test batches, ensuring every element—from the seasoned coating to the velvety sauce—matches the restaurant version down to the last detail.
The recipe combines boneless chicken breasts and shrimp, both coated in a seasoned flour mixture before being flash-fried to achieve that coveted crispy exterior. What sets this apart is the homemade sauce—a perfect balance of tangy, spicy, and creamy flavors that pairs beautifully with the fried proteins.
The sauce is thick enough to cling to each bite without overwhelming the natural taste of the chicken and shrimp, creating that signature Bourbon Street experience at home.
By the time you're done, you'll have a plate of golden-brown chicken and shrimp with that irresistible crunch, all smothered in a creamy sauce that's spicy enough to satisfy but never overpowering.
The result is a restaurant-quality meal that's surprisingly simple to recreate with just a few key techniques and ingredients. This is the copycat recipe that finally delivers on that craving for Applebee's flavors.
Serve with your choice of sides—crispy fries, roasted vegetables, or a fresh salad—to complete the meal. The recipe includes tips for adjusting the spice level and ensuring perfect crispiness every time, so you can recreate this dish with confidence. Let's get started on making your favorite restaurant meal at home!
Ingredients for applebee's bourbon street chicken and shrimp copycat
Pantry staples plus a few specialty items for that signature Bourbon Street crunch and sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | 21-25 count per pound |
| All-Purpose Flour 🌾 | 1 ½ cups | For coating, sifted |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Cajun Seasoning 🌶️ | 2 tbsp | Or Tony Chachere's blend |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil (for frying) 🫒 | 4 cups | High smoke point oil |
| Mayonnaise 🥫 | ½ cup | Full-fat preferred |
| Ketchup 🍅 | ¼ cup | Heinz preferred |
| Hot Sauce 🌶️ | 1 tbsp | Crystal or Louisiana |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
The chicken and shrimp are the stars, so pick fresh, high-quality pieces. For chicken, boneless breasts work best—pound them to even thickness for even cooking. Shrimp should be 21-25 count per pound—smaller shrimp overcook easily. Walmart or Costco usually have the best prices for frozen shrimp, but if buying fresh, grab them the day you plan to cook. The Cajun seasoning is non-negotiable—Tony Chachere's is the gold standard, but any good blend works. If you can't find it, mix paprika, garlic powder, onion powder, and cayenne in a 3:1:1:1 ratio.
No Cajun seasoning? Mix 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne. Want extra crispiness? Swap half the flour for cornstarch. For the sauce, Hellmann's mayo gives the best texture, but any full-fat mayo works. Short on ketchup? Substitute with tomato paste plus a splash of water—it's what I do when I'm out. The hot sauce can be adjusted to taste; start with Crystal or Louisiana for that authentic kick. Fresh lemon juice is ideal, but bottled works in a pinch—just add a pinch of salt to mimic freshness.
The fried coating stays crispy for about 15 minutes after frying, so keep it warm in a 200°F oven while you make the sauce. Store leftovers in an airtight container for 3 days—the sauce actually tastes better the next day as flavors meld. Freeze the coated proteins separately for up to 2 months; just reheat in a skillet with a little oil to restore crispiness. The sauce freezes beautifully too, but add a splash of water when reheating to loosen it up.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe feels like cheating—just flour, cornstarch, Cajun seasoning, and a pantry staple or two. No fancy prep, no last-minute grocery runs. Honestly, I keep the ingredients in my freezer and cabinet so I can throw it together when I’m starving and tired.
- Crispy-Creamy Obsession: That perfect crunch from the cornstarch coating gives way to tender, juicy chicken and shrimp—no dry bites here. The Cajun kick? Just enough to make it feel special without overpowering. (Yes, even on a Tuesday night.)
- Game for Any Gathering: Double the shrimp for a seafood-heavy feast, or swap half the chicken for tofu if you’re feeding vegetarians. It’s my go-to for game day, dinner parties, or when my college kid texts, “What’s for dinner?” at 8 PM.
- Leftovers That Don’t Suck: Unlike takeout that turns sad after day one, this stays crispy when reheated (thanks, cornstarch!). I portion it out for lunches or freeze individual servings—no soggy disappointment. My secret weapon for lazy Mondays.
Step-by-step instructions for Applebee's Bourbon Street copycat recipe
Here's how to recreate that signature Applebee's dish at home—crispy, tender, and packed with bold flavors.
Prepare the Crispy Coating
In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup cornstarch, 2 tbsp Cajun seasoning, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. This blend is what gives the dish its signature spicy kick and golden crust. Sift the mixture to remove any lumps—this ensures an even coating that won't clump on the chicken or shrimp.
I like to add a pinch of extra Cajun seasoning to the bowl's edge for easy access while coating. Keep this mixture ready in a shallow dish for dredging later. The cornstarch is key here—it helps create that extra-crispy texture that makes this dish so addictive.
Pound and Coat the Chicken
Place each of the 1.5 lb boneless chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness. This ensures even cooking and prevents any part from being undercooked. Season both sides lightly with salt and pepper before dredging in the flour mixture, pressing gently to adhere the coating.
Let the coated chicken rest for 5 minutes while you prepare the shrimp. This short wait helps the coating adhere better and prevents it from falling off during frying. The chicken should look golden and evenly coated—this is your first checkpoint for success.
Fry the Chicken and Shrimp to Golden Perfection
Heat 4 cups vegetable oil in a deep skillet to 350°F—use a thermometer to monitor the temperature carefully. Fry the chicken for 4-5 minutes per side until golden brown and cooked through to 165°F internally. Remove and set aside on a wire rack to drain excess oil.
In the same oil (no need to change it), fry the 1 lb large shrimp (peeled & deveined) for 1-2 minutes per side until they turn a bright pink and are fully opaque. The shrimp cook much faster than chicken, so keep a close eye on them. Overcooking will make them rubbery—you want them tender and juicy inside with that crispy exterior.
Make the Creamy Spicy Sauce
In a saucepan, combine the 0.5 cup mayonnaise, 0.25 cup ketchup, 1 tbsp hot sauce, 1 tbsp lemon juice, and 2 tbsp melted butter. Cook over low heat for 3-4 minutes, stirring constantly, until the sauce thickens slightly and becomes smooth. This sauce is what ties everything together—creamy, tangy, and just spicy enough to complement the fried proteins.
Taste and adjust the seasoning if needed. I usually add a pinch more hot sauce or a squeeze of lemon if the flavors need balancing. The sauce should coat the back of a spoon but still be pourable—this consistency ensures it clings perfectly to the chicken and shrimp.
Combine and Serve Immediately
Pour the warm sauce over the fried chicken and shrimp, tossing gently to coat everything evenly. Let it sit for 1-2 minutes so the sauce absorbs slightly into the crispy coating. Serve immediately while everything is hot and the coating is still crisp—this dish is best enjoyed right away.
For an extra touch, garnish with chopped fresh parsley or a sprinkle of extra Cajun seasoning. The contrast of the crispy, spicy coating with the creamy sauce makes every bite irresistible. This copycat version delivers all the restaurant flavors at home with minimal effort!
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- Dry the Shrimp First: Pat those shrimp thoroughly—even after peeling—with paper towels. Wet shells mean steam instead of sear, and your crust will turn soggy. I learned this after making a batch where the shrimp tasted fine but the coating fell apart like wet sand.
- Use a 50/50 Flour Mix: Skip the all-purpose flour alone—mix it half-and-half with cornstarch for that signature crisp. The cornstarch grabs moisture and locks it in, while the flour adds structure. My first attempt with just flour left the coating greasy; this combo fixes it.
- Don’t Overcrowd the Pan: Fry in batches, even if it takes longer. Crowding drops the oil temp, and your chicken and shrimp will steam instead of brown. I’ve fried 12 pieces at once thinking I’d save time—ended up with mushy, unevenly cooked protein.
- Rest the Chicken Before Coating: Let the chicken sit uncovered on a wire rack for 10 minutes after seasoning. This evens out the salt and dries the surface so the flour sticks like glue. I skipped this once and the coating slid off in clumps—now I never skip it.
Flavor customization for applebee's bourbon street chicken and shrimp copycat
Spice Level Control
The original recipe has a balanced heat, but you can easily adjust it to your taste. For a milder version, reduce the hot sauce to ½ tablespoon and add ½ teaspoon honey to the sauce.
For extra heat, increase the hot sauce to 2 tablespoons and add ½ teaspoon cayenne pepper directly to the flour coating. I like to keep a small bowl of extra hot sauce on the side for guests who want more kick. 🌶️
Sauce Variations
Want a creamy, tangy twist? Swap the ketchup for ¼ cup tomato paste and add 1 tablespoon Dijon mustard to the sauce for depth. For a smoky flavor, stir in ½ teaspoon smoked paprika when making the sauce.
If you prefer a lighter sauce, thin it with 1 tablespoon chicken broth for a more pourable consistency. 💡
Protein Swaps
No shrimp? Use 1 lb boneless, skinless chicken thighs instead—they stay juicier and add richness. For a seafood alternative, try 1 lb tilapia fillets, cut into bite-sized pieces.
If you want a vegetarian option, replace the shrimp with extra-firm tofu, pressed and cubed, and coat it in the same seasoned flour mixture. Fry tofu for 3-4 minutes per side until golden. 🦑
Extra Crispy Options
For maximum crunch, add 1 tablespoon crushed cornflakes to the flour mixture before dredging. Another trick? Double-fry the shrimp: Fry once at 325°F for 1 minute, rest for 5 minutes, then fry again at 375°F for 30 seconds to lock in crispiness.
For the chicken, pat it dry with paper towels before coating—this removes moisture and helps the flour adhere better. ✨
Sauce Thickness Adjustments
If your sauce is too thin, simmer it uncovered for 1-2 extra minutes to reduce. For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water, stir into the sauce, and cook for 30 seconds until it thickens.
Need a lighter sauce? Thin it with 1 tablespoon buttermilk or chicken broth while keeping it warm. The sauce should cling to the proteins without dripping off the plate. 🍽️
Make-Ahead Sauce
Make the sauce a day ahead and store it in an airtight container in the fridge. When reheating, warm it gently over low heat and stir in 1 teaspoon water to restore smoothness.
For extra flavor, add 1 tablespoon melted butter when reheating. The sauce actually tastes better the next day as the flavors meld together—just adjust the spice level before serving. 💪
Nutrition facts
Frequently asked questions
Can I use frozen shrimp instead of fresh?
Yes, but thaw them properly first! Place frozen shrimp in a colander under cold running water for 5-10 minutes until fully thawed. Pat them completely dry with paper towels before coating—the moisture can prevent the flour from sticking. For best results, use shrimp that's been previously peeled and deveined to save time.
How do I keep the coating crispy when reheating leftovers?
Reheat in a skillet over medium heat for just 1-2 minutes per side until warmed through. The key is speed—don't let the coating sit in oil too long or it'll get soggy. For extra crunch, sprinkle with a little more seasoned flour after reheating. Store leftovers in an airtight container with parchment paper between layers to maintain crispness.
What's the best way to adjust the spice level for kids?
Make half the sauce with ½ tablespoon hot sauce and serve it on the side. For the main sauce, use ½ teaspoon honey or sugar to balance any residual heat. You can also reduce the Cajun seasoning in the flour coating by 1 teaspoon—this keeps the flavor while making it milder. Always have a small bowl of plain mayo available for dipping if needed.
Can I bake this instead of frying for a healthier version?
Yes, but with adjustments. Toss the coated chicken and shrimp in 1 tablespoon olive oil and bake at 400°F for 12-15 minutes until internal temp reaches 165°F. The texture will be more tender than crispy, but still delicious. For extra crunch, broil for 1-2 minutes at the end. The sauce remains the same—just warm it separately.
Why did my sauce turn out too thin?
This usually happens if you didn't cook it long enough or used cold ingredients. Simmer the sauce uncovered for 1-2 extra minutes to reduce thickness. For a quick fix, mix 1 teaspoon cornstarch with 1 tablespoon water, stir into the sauce, and cook for 30 seconds until thickened. Always use room-temperature mayo and melted butter for best results.