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This copycat Applebee’s Bourbon Street Chicken and Shrimp recipe brings home the same crispy herb crown and smoky cheddar swirls that make the dish a restaurant favorite. The secret lies in a precise breading technique that creates that signature golden crust while keeping the proteins tender inside.
I've perfected this copycat version over countless test batches, ensuring every element—from the buttery chicken and shrimp to the rich cheddar sauce—comes together exactly as it does on Bourbon Street.
What sets this recipe apart is the balance of textures: the crispy herb crown stays perfectly crunchy, while the smoky cheddar swirls melt into creamy ribbons that coat every bite.
The marinade infuses the proteins with just the right amount of depth, and the breading adheres without falling apart during frying. This isn't just a copycat dish—it's a restaurant-quality meal that impresses even the most discerning eaters.
The result is a plate that looks and tastes exactly like the version you'd order at Applebee's, down to the golden-brown crust and velvety cheddar sauce. Serve it with the classic sides of buttery corn and crispy fries for the full experience.
Once you try this, you'll never order out again—it's that good.
Ready to recreate this fan-favorite dish at home? The process is straightforward, but the attention to detail makes all the difference. Let's get started on making your own crispy, cheesy, and utterly satisfying Bourbon Street feast.
Ingredients for applebee's bourbon street chicken and shrimp copycat
Golden crust, smoky cheddar, and tender proteins—here’s how to nail the Applebee’s copycat experience at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Large Shrimp (Peeled and Deveined) 🦐 | 1 ½ lb | Tail-on, 31-40 count |
| All-Purpose Flour 🌾 | 2 cups | For breading |
| Dried Parsley Flakes 🌿 | ¼ cup | For herb crown |
| Dried Oregano 🌿 | 1 tbsp | For herb crown |
| Dried Basil 🌿 | 1 tbsp | For herb crown |
| Garlic Powder 🧄 | 1 tbsp | For seasoning |
| Onion Powder 🧅 | 1 tbsp | For seasoning |
| Paprika 🌶️ | 1 tbsp | Smoked for color |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Unsalted Butter 🧈 | ½ cup | Melted for marinade |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Vegetable Oil 🫒 | 4 cups | For frying |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, for sauce |
| Heavy Cream 🥛 | ½ cup | Full-fat for sauce |
| Butter (for sauce) 🧈 | 2 tbsp | Cold, for sauce |
The chicken and shrimp are the stars, so pick fresh, high-quality seafood. For shrimp, 31-40 count tail-on gives you that perfect size—too big and they overcook, too small and they’re rubbery. I grab mine from Costco or Whole Foods when possible, but the frozen stuff at Walmart works in a pinch (just thaw in cold water). The chicken breasts should be plump and firm—cut them into even strips for consistent cooking. If you’re really committed, marinate them for 30 minutes, but I’ve found the breading sticks just as well without it.
No parsley flakes? Dried dill or thyme at half the amount works in a bind. The smoked paprika is key for that signature color—substitute regular paprika plus a pinch of liquid smoke if you’re missing it. For the cheddar sauce, sharp cheddar is non-negotiable—mild won’t cut through the richness. No heavy cream? Half-and-half plus a splash of milk keeps it creamy. And if you’re frying, keep the oil at 350°F—any hotter and the breading burns before the proteins cook through.
This dish reheats like a dream—just pop it in the oven at 350°F for 10 minutes. The sauce thickens beautifully when reheated, so make extra if you’re serving a crowd. Store leftovers in the fridge for 3 days or freeze for 2 months. Pro tip: Keep the herb crown and cheddar sauce separate until serving—this keeps everything crispy and melty. And if you’re making it ahead, fry the proteins fresh day-of for that restaurant-quality crunch.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. The chicken and shrimp get tossed in the same pan with that flour-herb mix—no separate bowls, no extra pots—just crispy, golden perfection with zero cleanup stress.
- Restaurant-Quality Crunch: That first bite? Crispy flour crust on the outside, juicy meat inside—just like Applebee’s. The parsley and oregano give it this bright, herby punch that makes it taste like you actually ordered takeout.
- Game for Any Night: Weeknight dinner? Check. Date night? Double check. The shrimp cooks fast, so I can throw it together while the chicken simmers, and it’s ready when I am. Even my picky husband doesn’t complain.
- Budget-Friendly Feast: A pound of chicken and shrimp feeds four for under $20. Honestly, it’s the kind of dish I make when I want to feel fancy without breaking the bank—and the leftovers? Just as good reheated the next day.
Step-by-step instructions for Applebee's Bourbon Street chicken and shrimp
Here's how to nail that signature crispy herb crown and smoky cheddar sauce at home.
Marinate and Prep the Protein
Cut the 1.5 lb boneless, skinless chicken breasts into 1-inch strips and place in a large bowl. In a separate small bowl, melt the 0.5 cup unsalted butter and stir in the 0.25 cup lemon juice. Pour this marinade over the chicken and toss to coat completely. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
Meanwhile, peel and devein the 1.5 lb large shrimp (tail-on, 31-40 count per pound). Pat both the chicken and shrimp dry with paper towels—this is crucial for that perfect crispy crust. The drier the surface, the better the breading will adhere and fry up golden brown.
Create the Herb Crown Breading
In a shallow dish, combine the 2 cups all-purpose flour, 1.5 tsp salt, 0.5 tsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp smoked paprika. Mix thoroughly to distribute the spices evenly. In another shallow dish, mix the 0.25 cup dried parsley flakes, 1 tbsp dried oregano, and 1 tbsp dried basil. This is your herb crown topping.
I like to separate the breading and herb crown into different dishes to avoid cross-contamination. The flour mixture creates the crispy base, while the herb crown adds that signature flavor burst. Dip each piece of chicken and shrimp into the flour mixture first, letting any excess drip off, then roll in the herb crown mixture until fully coated.
Fry to Golden Perfection
Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—this is critical for even cooking and crispiness. Fry the chicken strips in batches for 3-4 minutes until they reach 165°F internally and develop a deep golden brown crust. Remove and drain on a wire rack or paper towel-lined plate to maintain crispiness.
Repeat with the shrimp, frying for 1-2 minutes per side until they turn a bright pink and the coating is crispy. Don't overcrowd the pan—this drops the oil temperature and makes the food greasy instead of crispy. Work in small batches if needed, maintaining the oil temperature between 340-350°F throughout.
Make the Smoky Cheddar Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt the 2 tbsp cold butter over medium heat. Add the 1 cup shredded sharp cheddar cheese and stir until fully melted, scraping up any browned bits from the bottom of the pan. This creates the smoky base of the sauce.
Pour in the 0.5 cup heavy cream and stir constantly for 2-3 minutes until the sauce thickens slightly. It should coat the back of a spoon but still be pourable. If it thickens too much, add 1-2 tablespoons of hot water to reach your desired consistency. Season with an additional pinch of salt if needed—this sauce should be rich but not overly salty.
Combine and Serve Immediately
Return the fried chicken and shrimp to the skillet with the sauce and toss gently to coat everything evenly. Let it heat through for 1-2 minutes—just enough to warm the protein without making it soggy. The sauce should cling beautifully to the crispy herb crown, creating that signature Applebee's texture.
Serve immediately over crusty bread or fries to soak up that delicious sauce. The contrast of crispy, herby protein with the creamy cheddar sauce is what makes this dish so addictive. Leftovers? They're not recommended—this dish is best enjoyed fresh while everything is hot and crispy!
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: Skip the paper towel—use a clean kitchen towel instead. The extra friction removes more moisture, and those shrimp will crisp up like the restaurant version instead of turning into soggy dumplings. I learned this the hard way after a batch of shrimp came out greasy and undercooked.
- COAT CHICKEN TWICE: Dip the chicken in the flour mix, let it sit for 30 seconds, then dip again. The first coat seals the seasoning, and the second locks it in. I used to rush this, and the herbs would just fall off when frying—now they stay put.
- FRY SHRIMP FIRST: Start with the shrimp in the oil, then add the chicken 2-3 minutes later. The shrimp cook faster, and you avoid the chaos of flipping two things at once. Also, the chicken benefits from the shrimp’s residual heat—it gets that golden crust without burning.
- REST CHICKEN UNDER FOIL: After frying, tent the chicken with foil for 5 minutes before serving. This keeps it warm while the juices redistribute, so it doesn’t dry out when you cut into it. I used to skip this and wondered why my chicken tasted tough—now it stays juicy.
Regional styles of applebee's bourbon street chicken and shrimp copycat
Louisiana Bayou Twist
For a deeper Cajun-inspired version, add 1 tsp Cajun seasoning and ½ tsp cayenne pepper to your marinade. I like using Tony Chachere’s for that authentic kick.
Serve with a side of garlic butter corn instead of regular corn—just toss 3 cups corn kernels with 2 tbsp melted butter, 1 tsp garlic powder, and a pinch of salt, then roast at 400°F for 15 minutes.
This adds a smoky, spicy depth that pairs perfectly with the cheddar sauce. 🌶️
Texas BBQ Fusion
Swap the cheddar sauce for a smoky Texas-style BBQ drizzle by mixing ½ cup BBQ sauce (I recommend St. Arnold’s) with 2 tbsp melted butter and a splash of apple cider vinegar. Toss the fried proteins in this sauce instead of the cheddar version.
Serve with crispy onion rings and a side of collard greens for a true Texan-Bourbon Street mashup. The tangy-sweet BBQ sauce cuts through the richness beautifully. 🍖
Southern Comfort Style
Transform this into a true Southern comfort dish by adding ½ cup diced green onions and 2 tbsp chopped fresh parsley to the herb crown mixture. For extra decadence, top each serving with 2 tbsp crispy fried onions (store-bought or homemade) and a drizzle of honey before serving.
This version feels like a Sunday brunch classic—perfect for family gatherings or lazy weekends. 🍯
Spicy Cajun Shrimp Focus
If you want to highlight the shrimp, marinate them separately in ½ cup hot sauce (like Crystal or Tabasco), 1 tbsp Worcestershire sauce, and 1 tsp smoked paprika for 30 minutes before breading. Fry them first, then toss with the chicken in the cheddar sauce.
The extra heat from the shrimp balances the creamy sauce beautifully. Serve with cooling elements like avocado slices or pickled jalapeños to tame the spice. 🌶️
Creamy Ranch Variation
For a lighter take, replace the cheddar sauce with a ranch drizzle. Mix ½ cup ranch dressing (homemade or store-bought) with 2 tbsp sour cream and 1 tbsp melted butter. Toss the fried proteins in this sauce and garnish with extra chopped chives and crumbled bacon.
This version is perfect for those who prefer a tangier, less heavy sauce while keeping the crispy herb crown intact. 🥓
Nutrition facts
Frequently asked questions
Can I bake this dish instead of frying for a healthier version?
The classic recipe relies on frying for that signature crispy herb crown, but you can bake it for a lighter take! Toss the breaded proteins in 1 tablespoon olive oil before baking at 400°F for 12-15 minutes, flipping halfway. The texture will be less crispy but still flavorful. For extra crunch, broil for 1-2 minutes at the end. The cheddar sauce stays the same—just heat it separately and toss with the baked proteins.
What's the secret to keeping the herb crown crispy when serving?
Serve immediately after frying—this dish loses crispiness fast! If you must prep ahead, fry the proteins fresh day-of and keep them warm in a 200°F oven while you reheat the sauce. For extra insurance, store the breaded (unfried) proteins in the fridge and fry them right before serving. The key is never reheating fried foods in the microwave—it makes them soggy.
Can I make this recipe with just chicken or just shrimp?
The recipe works perfectly with either protein alone. For shrimp-only, reduce the frying time to 1-2 minutes per side—they cook faster than chicken. For chicken-only, increase the marinade to 1 cup butter + ½ cup lemon juice since chicken absorbs more flavor. The sauce quantities stay the same, but you may need slightly less for a smaller portion.
Why did my breading fall off during frying?
This usually happens when the proteins aren't dry enough before breading or the oil temperature drops below 340°F. Always pat chicken and shrimp very dry with paper towels before coating. Work in small batches to maintain oil temperature—overcrowding causes temperature drops. If breading still falls off, try dipping proteins in beaten egg before the flour mixture for better adhesion.
What are the best sides to serve with this dish?
Applebee's classic sides work perfectly: crispy fries, buttery corn, and garlic bread. For a lighter option, try creamy coleslaw or roasted sweet potatoes. The rich cheddar sauce pairs especially well with crusty bread for dipping. Pro tip: Add a simple green salad with a tangy vinaigrette to balance the richness.