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Applebee's Bourbon Street Chicken and Shrimp copycat recipe delivers that signature crispy tortilla crunch and buttery juiciness you crave at home. The secret lies in a foolproof breading technique that creates an irresistible golden crust while keeping the proteins tender inside.
I've perfected this version after countless test batches to match the restaurant's exact flavor profile—no shortcuts, just restaurant-quality results.
The dish combines perfectly seasoned chicken and shrimp, coated in a light, airy tortilla crunch that shatters with every bite. The buttery, slightly tangy sauce ties everything together, creating a balance of flavors that's both rich and refreshing.
This isn't just a copycat—it's a replica that'll fool even the most discerning fans of the original.
What makes this recipe stand out is the two-step breading process that ensures maximum crispiness without sacrificing tenderness. The shrimp cooks in minutes while the chicken develops that signature golden crust, all bathed in a sauce that's creamy yet light.
The result? A dish that's restaurant-perfect but made in your own kitchen.
Serve with a side of coleslaw or steamed vegetables to complete the meal. The best part? You'll have dinner on the table in under 30 minutes with minimal cleanup. Let's get cooking!
Ingredients for applebee's bourbon street chicken and shrimp copycat
These 15 ingredients deliver that signature Applebee's crunch and buttery sauce at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness (1/4-inch) |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | 16-20 count, tails off for presentation |
| All-Purpose Flour 🌾 | 1 cup | For first breading layer |
| Cornstarch 🌾 | ½ cup | For second breading layer |
| Tortilla Chips (Crushed) 🍞 | 1 ½ cups | Plain, lightly salted variety |
| Unsalted Butter 🧈 | ½ cup | Melted for sauce base |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Paprika 🌶️ | 1 tsp | Smoked for color |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
The tortilla chips are non-negotiable for that signature crunch—Fritos or Doritos work best, crushed into fine crumbs. Costco or Mexican markets often have the best selection for bulk purchases. For the shrimp, 16-20 count gives you that perfect balance of size and tenderness. If you can't find peeled shrimp, buy them live and peel them yourself—freshness matters for that restaurant-quality texture. The chicken breasts need to be pounded to an even 1/4-inch thickness for consistent cooking.
No crushed tortilla chips? Panko breadcrumbs mixed with crushed corn chips works in a pinch, though it won't be quite as light. Short on fresh lemon juice? Bottled lemon juice works fine, but fresh adds that bright tang. The smoked paprika is key for that signature color—regular paprika won't cut it. For the sauce, heavy cream is essential—light cream won't give you that rich, velvety texture. If you're avoiding dairy, coconut cream can substitute, but the flavor will be different. The cayenne is optional but adds that subtle kick that makes it taste like the real deal.
The crushed tortilla chips stay fresh for 2 weeks in an airtight container, but the breaded coating is best used within 3 days for maximum crunch. The sauce reheats beautifully—just warm it gently on the stove with a splash of milk or water to restore creaminess. For meal prep, bread the chicken and shrimp ahead and refrigerate them separately before frying. The sauce can be made a day ahead and stored in the fridge, but add a pat of butter when reheating to keep it luscious.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes—just toss the chicken and shrimp in the flour-cornstarch mix, hit them with a quick fry, and the crushed tortilla chips do all the heavy lifting for that signature crunch. No flipping, no fuss, no stress.
- Crispy-Creamy Obsession: That first bite? The flour-cornstarch crust shatters like a dream, but the inside stays juicy—like Applebee’s nailed it. The shrimp soak up the flavor in minutes, and the tortilla chips add this addictive, buttery crunch that makes it impossible to stop eating.
- Game for Any Night: Honestly, this feeds my whole family and then some—whether it’s a lazy Friday night or a last-minute dinner guest situation. Double the shrimp for a seafood night, or swap in extra chicken for a heartier meal. It’s my go-to when I don’t know what to make.
- Budget Hack That Works: Between us, this recipe costs a fraction of Applebee’s but tastes just as good. Chicken breasts and shrimp are affordable staples, and tortilla chips? Always in my pantry. Plus, leftovers reheat like a dream—crispy outside, tender inside, every time.
Step-by-step instructions for Applebee's bourbon street chicken and shrimp
Here's how to nail that signature crispy crunch and rich, buttery sauce at home.
Prep the Chicken and Shrimp for Double-Breading
Start by pounding the 1.5 lb boneless, skinless chicken breasts to an even ¼-inch thickness between two sheets of plastic wrap. This ensures even cooking and maximum crispiness. Season both sides generously with 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika, pressing the spices into the meat so they adhere well.
For the shrimp, pat them dry with paper towels—this helps the breading stick better. In a small bowl, mix 1 cup all-purpose flour, ½ cup cornstarch, 1.5 tsp salt, 1 tsp black pepper, 1 tsp paprika, and ¼ tsp cayenne pepper. This dry blend will create that signature crunchy coating.
Create the Crispy Tortilla Crunch Coating
In a separate bowl, crush the 1.5 cups tortilla chips into small, even pieces—you want them fine enough to stick to the chicken and shrimp but still recognizable. This is the secret to that iconic tortilla crunch that sets this dish apart. Mix the crushed chips with the dry flour blend from Step 1 until fully combined.
Dredge the chicken pieces first in the plain flour mixture, letting any excess drip off. Then coat them thoroughly in the tortilla chip blend, pressing gently to ensure an even layer. Repeat with the shrimp, working in batches to avoid overcrowding. Let the coated proteins rest on a wire rack for 10 minutes—this helps the breading adhere better and prevents sogginess during frying.
Fry Until Golden and Crispy
Heat ¼ cup vegetable oil in a large skillet over medium-high heat until it shimmers—you're aiming for 350°F. Fry the chicken for 3-4 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate to drain excess oil. Repeat with the shrimp, frying for 1-2 minutes per side until they turn a vibrant pink and crisp up. Work in batches to maintain oil temperature.
Here's the thing—don't rush this step. You'll know it's ready when the breading is deep golden and the chicken registers 165°F internally. The shrimp should curl slightly and be opaque throughout. Keep the fried proteins warm in a 200°F oven while you make the sauce.
Make the Creamy Garlic-Lemon Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt the ½ cup unsalted butter over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Pour in the ½ cup chicken broth and ½ cup heavy cream, stirring constantly to combine. Let the sauce simmer for 3-4 minutes until slightly thickened.
Remove from heat and stir in the 2 tbsp lemon juice and 1 tbsp dried parsley. Taste and adjust seasoning with additional salt or pepper if needed. The sauce should be rich, slightly tangy, and just thick enough to coat the back of a spoon. If it's too thick, whisk in 1-2 tbsp hot water to reach your desired consistency.
Combine and Serve with Confidence
Return the fried chicken and shrimp to the skillet with the sauce, tossing gently to coat everything evenly. Let it all heat through for 1-2 minutes, then transfer to a serving platter. The tortilla crunch should still be crisp, and the sauce should cling beautifully to both proteins.
Garnish with extra crushed tortilla chips and a sprinkle of parsley for that restaurant-worthy presentation. Serve immediately with your favorite sides—crispy fries or a fresh green salad cut through the richness perfectly. This dish is all about that perfect balance of crispy, creamy, and slightly spicy, and now you've got the technique down to deliver it every time.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- Double-Dip the Shrimp: The shrimp in this dish need that extra crunch, so after coating them in the flour-cornstarch mix, dip them again in the seasoned flour. I learned this the hard way—skipping the second dip leaves them under-seasoned and less crispy. Trust me, it’s worth the extra 30 seconds.
- Don’t Overcrowd the Pan: If you pile the chicken and shrimp too close together, they’ll steam instead of sear, and that golden crust will turn soggy. Work in batches—even if it means two trips to the skillet. Your future self will thank you when the crispy bits don’t turn into a sad, greasy mess.
- Pulse the Tortilla Chips: Don’t just crush the chips by hand—pulse them in a food processor for 2-3 seconds. This creates a fine, even coating that sticks to the chicken and shrimp like glue. My grandmother swore by this, and she was right: the texture is everything in this dish.
- Use Cold Chicken: Take the chicken breasts out of the fridge and let them sit for 10 minutes before coating—but don’t skip the ice bath after. Cold meat sears better and stays juicier, but if you forget to chill them post-dredge, they’ll turn out dry. Sounds weird, but it works: cold in, crispy out.
Best sauces and condiments for applebee's bourbon street chicken and shrimp copycat
Creamy Garlic-Lemon Sauce
The star of this dish is the creamy garlic-lemon sauce—rich, velvety, and perfectly balanced. I start by melting ½ cup unsalted butter in the same skillet used for frying, letting those crispy bits infuse the sauce with depth.
The 4 minced garlic cloves add aromatic warmth, while the ½ cup heavy cream creates that signature velvety texture. For tang, I whisk in 2 tbsp fresh lemon juice—this brightens the sauce and cuts through the richness.
A pinch of dried parsley adds freshness, and I always taste as I go to adjust seasoning. 🌟
Tortilla Crunch Breading
The tortilla crunch coating is non-negotiable for that iconic Applebee's texture. I crush 1.5 cups tortilla chips (Fritos or Doritos work best) into fine crumbs and mix them with a dry blend of 1 cup flour, ½ cup cornstarch, and spices.
The key is double-dredging: first in plain flour, then in the tortilla chip mix. Let the coated proteins rest for 10 minutes on a wire rack—this step ensures maximum crispiness.
For extra crunch, I sometimes toast the crushed chips in the oven at 350°F for 5 minutes before using them. 🍞
Spicy Kick Variations
If you love heat, this dish can easily be spiced up. I like adding ½ tsp cayenne pepper to the breading mix for a subtle kick, or a dash of hot sauce to the finished sauce.
For a smoky twist, swap the smoked paprika for ½ tsp chipotle powder in the dry rub. If you're serving kids or sensitive eaters, simply omit the cayenne or reduce it to ¼ tsp. The sauce's tangy lemon base balances any spice beautifully. 🌶️
Dairy-Free Adaptations
For a dairy-free version, I replace the heavy cream with ½ cup coconut cream (full-fat for richness) and use olive oil instead of butter. The sauce will still be creamy but with a slightly nutty undertone.
For the breading, I keep the tortilla crunch intact but ensure the oil used for frying is 100% vegetable oil (no dairy residues). The flavor won't be identical, but it's a great alternative for those avoiding dairy. 🥥
Make-Ahead Sauce Tips
The sauce can be made a day ahead and stored in the fridge, but I always reheat it gently on the stove with a pat of butter to restore its velvety texture. If the sauce thickens too much, whisk in 1-2 tbsp hot water or milk to loosen it.
For the breaded proteins, I recommend breading them fresh and frying just before serving to maintain that perfect crunch. If prepping ahead, store the breaded chicken and shrimp separately in the fridge for up to 24 hours before frying. ⏰
Nutrition facts
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes, but thaw them properly first! Place frozen shrimp in a sealed bag and submerge in cold water for 10-15 minutes or use the microwave defrost setting. Pat them completely dry before breading—any moisture will prevent that perfect crispy coating. For best results, use shrimp that's already peeled and deveined to save time.
What's the best way to keep the breading extra crispy?
Two key tricks: rest the breaded proteins for 10 minutes on a wire rack before frying (this sets the coating), and keep the oil at 350°F—any hotter burns the chips, any cooler makes them greasy. After frying, place the dish in a 200°F oven for 2-3 minutes while you finish the sauce to maintain that crunch.
Can I bake this instead of frying?
You can try an air fryer for a lighter version! Coat the chicken and shrimp as directed, then air fry at 375°F for 8-10 minutes (chicken) and 5-6 minutes (shrimp), shaking the basket halfway. The texture won't be identical to fried, but you'll still get that tortilla crunch. For baking, use 400°F for 12-15 minutes—the breading may be less crispy but still flavorful.
How do I make this dish spicier?
Add heat to the breading by increasing cayenne to ½ tsp or adding ½ tsp smoked paprika. For the sauce, stir in 1 tsp hot sauce or a pinch of red pepper flakes. Pro tip: Toast ¼ tsp crushed red pepper in the butter before making the sauce for a smoky kick. Remember, the lemon juice in the sauce balances any spice beautifully!
Can I prepare the sauce ahead of time?
Make the sauce a day ahead and store it in the fridge. When reheating, warm it gently on the stove with a pat of butter to restore creaminess. If it thickens too much, whisk in 1-2 tbsp hot water. For the proteins, bread them fresh and fry just before serving to maintain that perfect crunch. The sauce reheats beautifully but loses crispiness if made too far in advance.