Applebee's Copycat Bourbon Chicken and Shrimp Recipe: Crispy Celery-Crusted Bites with Sticky Glaze

The Applebee's copycat bourbon chicken and shrimp recipe delivers that signature sticky-sweet glaze and crispy celery crust you crave, right in your own kitchen. After years of testing variations, I've perfected the balance of bourbon's smoky depth, caramelized sweetness, and just the right kick of heat.

The celery crust adds a satisfying crunch that pairs perfectly with the tender proteins underneath.

What sets this recipe apart is the two-protein technique—separate cooking methods for chicken and shrimp ensure each stays perfectly tender while developing that signature crust. The bourbon sauce simmers down to a rich, glossy glaze that coats every bite, with just enough spice to linger.

This isn't just a copycat dish; it's a restaurant-quality meal that comes together in under an hour.

By the time you're done, you'll have golden-brown chicken and shrimp with crispy celery crusts, all drenched in that addictive bourbon glaze. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of sweet, smoky, and slightly spicy flavors.

Serve it over buttery rice or with roasted vegetables for a complete meal that tastes like your favorite Applebee's order.

Whether you're feeding a crowd or treating yourself to a special weeknight dinner, this recipe delivers crispy, flavorful bites that always impress. The best part? You'll save money while getting restaurant-quality results every time. Let's get cooking!

Ingredients for applebee's bourbon chicken and shrimp copycat

Pantry staples plus a few specialty items for that signature Applebee's flavor you love.

The celery is the secret weapon here—it's what gives that signature crunch. Fresh celery from the produce section works best, but if you're in a pinch, frozen chopped celery (thawed and drained) will do. For the bourbon, Maker's Mark or Buffalo Trace are my go-tos—they've got that perfect balance of smoky and sweet. The shrimp should be large (41/50 count) for that restaurant-quality bite. If you can't find it, medium shrimp will work, but you'll need to adjust cooking time slightly. The chicken thighs? Bone-in, skin-on would be ideal, but boneless skinless works fine for this copycat version.

No bourbon? Substitute apple cider or extra apple juice—it won't be identical, but you'll still get that sweet, tangy flavor. Running low on Worcestershire? Soy sauce plus a pinch of sugar gets you close. The ketchup can be any brand, but Heinz has that perfect balance of sweetness and tang. If you're avoiding gluten, swap the flour for cornstarch or gluten-free flour blend. The celery crust is what makes this dish special—don't skip it! For extra crispiness, double the flour in the crust mixture.

This recipe reheats beautifully—just pop it in the oven at 350°F for 10-15 minutes. The bourbon sauce thickens as it cools, so if it's too thin right after making, let it sit for 10 minutes before serving. The celery crust stays crispy for about 2 days if stored properly in an airtight container. For make-ahead meals, freeze the cooked proteins (without sauce) for up to 3 months. Just thaw and reheat with fresh sauce when ready to serve.

Step-by-step instructions for Applebee's copycat bourbon chicken and shrimp

Here's how to recreate that signature crispy celery crust and perfect sticky glaze at home.

First, cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat them dry with paper towels. In a shallow bowl, combine the 0.75 cup all-purpose flour, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp red pepper flakes. This dry mix creates the crispy celery crust foundation.

In a separate bowl, mix the 1 lb large shrimp (peeled and deveined) with the same flour mixture. The shrimp absorbs the seasoning quickly, so don't overmix—just toss until evenly coated. Here's the thing—this step is crucial for that signature crunch you get at Applebee's. The flour creates a light, crispy exterior that contrasts perfectly with the tender meat inside.

In a medium saucepan, combine the 0.5 cup bourbon whiskey, 0.5 cup brown sugar, 0.25 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp yellow mustard, and 4 minced garlic cloves. Bring this mixture to a boil over medium-high heat, then immediately reduce heat to medium-low and let it simmer for 10-12 minutes until it thickens slightly.

You'll notice the mixture reduces and develops a beautiful caramelized color. This is your sticky glaze—the heart of the dish. The bourbon adds depth, while the brown sugar and ketchup create that signature sweet-and-tangy flavor. Stir occasionally to prevent burning, and watch for that perfect consistency where it coats the back of a spoon.

Heat 0.5 cup vegetable oil in a large skillet over medium heat until it shimmers but doesn't smoke. Working in batches to avoid crowding, add the flour-coated chicken pieces and cook for 4-5 minutes per side until golden brown and crispy. You'll know they're ready when they release easily from the pan and develop that characteristic crunch.

Remove the chicken and set aside, then add the shrimp to the same skillet. Cook for 2-3 minutes per side until they turn pink and develop a crispy crust. The shrimp cook quickly, so don't walk away—overcooking turns them rubbery. Once done, remove them and set aside with the chicken, reserving any leftover oil in the pan.

Return the skillet to medium heat and add the 2 tbsp melted butter. Let it melt completely, then pour in the sticky glaze mixture. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. The butter adds richness that balances the tangy-sweet glaze.

Now return the chicken and shrimp to the skillet, tossing everything to coat evenly in the glaze. Cook for an additional 1-2 minutes until everything is heated through and glistening. This is where the magic happens—the glaze clings to the crispy crust, creating that perfect balance of textures and flavors that makes this dish so addictive.

Transfer the chicken and shrimp to a serving platter and let them rest for 2-3 minutes. This brief resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Serve immediately while the celery crust is still crispy and the glaze remains sticky.

Garnish with additional minced garlic or chopped celery if desired, though I find the dish is perfect just as is. The contrast of the crispy exterior with the tender meat and sweet-tangy glaze makes every bite irresistible. This copycat version delivers all the restaurant-quality flavors right in your own kitchen.

Make-ahead tips for leftovers

Prep Ahead for Efficiency

The bourbon sauce is the star, so make it first—it can sit at room temperature for up to 24 hours before simmering. I like to prep the sauce ingredients the night before, storing them in a glass jar with a tight lid.

This saves time on cooking day and lets flavors meld naturally. The celery crust mix (flour, salt, pepper, and red pepper flakes) can also be pre-mixed and stored in an airtight container for 3 days—just add the chopped celery fresh when ready to coat.

Protein Prep Shortcuts

Cut the chicken into 1-inch pieces and store them in a ziplock bag with the celery crust mix. Toss to coat and refrigerate for up to 12 hours before cooking—this helps the crust adhere better.

For shrimp, peel and devein them ahead of time, then store in a separate bag with a pinch of salt and pepper. Keep both proteins refrigerated until you're ready to cook, no more than 2 days before serving.

Freezing for Later

This dish freezes beautifully if you want to prep ahead for busy weeks. Cook the chicken and shrimp completely, then let them cool before arranging in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag with the sauce on top (or separately).

Thaw overnight in the fridge, then reheat in a skillet with 1 tbsp oil over medium heat for 3-4 minutes until crispy. The glaze may need a quick simmer to restore its stickiness.

Sauce Make-Ahead Magic

The bourbon sauce thickens as it cools, so if you make it ahead, reheat it gently over low heat with 1 tbsp water to restore its glossy consistency. I often make a double batch and freeze half in ice cube trays—just thaw and reheat as needed.

For extra depth, add 1 tsp bourbon when reheating. The sauce keeps well in the fridge for 5 days or freezes for 3 months without losing its signature flavor.

Serving Prep

Arrange your serving platter ahead of time with sides like buttery rice or steamed veggies. Keep the cooked proteins in a warm oven (200°F) while you reheat the sauce and finish the dish. This keeps everything piping hot and ready to serve.

For a restaurant-style presentation, transfer the chicken and shrimp to a platter lined with paper towels to absorb any excess oil before drizzling with the glaze.

Leftovers Strategy

Store leftovers in an airtight container with a damp paper towel on top to maintain crispiness. Reheat in a skillet over medium heat for 2-3 minutes, adding 1 tbsp water or broth to prevent drying.

The celery crust stays crispy for 2 days this way, though the glaze may need a quick reheat to restore its shine. For extra flavor, add a splash of bourbon when reheating—it evaporates quickly but adds that signature aroma. 🔥

Frequently asked questions