Applebee's Bourbon Street Chicken and Shrimp Copycat Recipe: Crispy Celery-Crusted Bites with Smoky Yogurt Drizzle

This Applebee’s Bourbon Street Chicken and Shrimp copycat recipe delivers that signature crispy, celery-crusted texture and smoky-sweet bourbon sauce you crave—now made at home with professional results. 🔥 The secret lies in the celery-based breading and a yogurt-based sauce that balances tangy, smoky, and slightly sweet flavors perfectly. This copycat version nails the restaurant's signature balance of crunchy exterior and tender protein, all while cutting costs and avoiding the wait.

The recipe combines tender chicken and shrimp, both coated in a crispy celery crust that stays golden and crunchy even after frying. The bourbon-infused sauce—made with Greek yogurt for creaminess and a touch of brown sugar for depth—ties everything together with that unmistakable smoky sweetness. What makes this version foolproof is the double-dredging technique, ensuring maximum crunch without sacrificing tenderness inside.

By the time you plate these crispy bites with a generous drizzle of sauce, you’ll have a dish that looks and tastes just like Applebee’s—golden, aromatic, and impossible to resist. The celery crust adds a fresh, slightly herbal crunch that contrasts beautifully with the rich, smoky sauce. Serve with classic sides like fries or coleslaw for the full experience.

This recipe is designed to impress, whether you're feeding a crowd or treating yourself to a restaurant-quality meal at home. The bourbon sauce can be made ahead, and the breading mixture keeps well in the fridge, making it easy to prepare components in advance. Let’s bring that Bourbon Street flavor home.

Ingredients for applebee's bourbon street chicken and shrimp copycat

Crispy celery crust meets smoky bourbon sauce—here's what you'll need for restaurant-quality bites at home.

The celery is the secret weapon here. Fresh celery from the produce section (not the pre-chopped bags) gives the best texture and flavor. Trader Joe's or Whole Foods often have the crispest stalks, but any grocery store's fresh bin works. Look for stalks that are firm, vibrant green, and free of brown spots. If you're prepping ahead, chop the celery and store it in an airtight container with a paper towel to keep it crisp. The celery crust needs to be finely chopped—almost paste-like in texture—for that signature Applebee's crunch. Use the food processor for consistency.

No bourbon? Substitute apple cider or extra apple juice—it'll still give that sweet, fruity depth. Shrimp too expensive? Double the chicken and reduce the oil slightly. The Greek yogurt must be full-fat for the right creaminess (non-fat makes the sauce too thin). Fage or Siggi's are my go-tos, but any plain Greek yogurt works. For the breading, if you can't find panko, crush regular breadcrumbs in a food processor—it'll be slightly less crispy but still delicious. The double-dredging technique (flour, celery mix, breadcrumbs) is non-negotiable for that signature crunch.

The fried protein stays best for 2 days in the fridge, but the sauce can be made 3 days ahead—it actually improves in flavor. Store the fried chicken and shrimp separately in airtight containers to maintain crispiness. For reheating, bake at 350°F for 5-7 minutes to restore crunch. The sauce keeps well in a sealed jar in the fridge. Double the sauce recipe if you're feeding a crowd—it disappears fast. Garnish with parsley right before serving, as it wilts quickly when stored.

Step-by-step instructions for crispy celery-crusted chicken and shrimp

Here's how to recreate that signature Applebee's crunch with perfect texture and smoky-sweet flavor.

In a food processor, pulse the 2 cups celery stems until finely chopped but not puréed—you want visible texture. Transfer to a large bowl and mix with 1 cup Panko breadcrumbs, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. This combination creates the signature crunch while balancing seasoning.

I like to use my hands here to break up any large celery clumps and ensure even distribution. The celery adds moisture that keeps the crust crispy rather than soggy. Set this mixture aside while you prepare the proteins.

Cut the 1.5 lb boneless, skinless chicken breast into 1-inch pieces (about 1-inch cubes). Pat each piece dry with paper towels—this is critical for maximum crispiness. Working in batches, dredge each piece in 1 cup all-purpose flour, then press firmly into the celery crust mixture to adhere completely.

Heat 2 cups vegetable oil in a deep skillet to 350°F (use a thermometer—oil that's too hot burns the crust before the chicken cooks through). Fry the chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on a wire rack to maintain crispness. Don't overcrowd the pan or the oil temperature will drop.

Pat the 1 lb large shrimp dry and repeat the dredging process—flour first, then celery crust. Fry immediately in the same oil (now at 325°F) for 2-3 minutes per side until pink and opaque. The shrimp cooks faster than chicken, so watch closely and remove as soon as they're done. Place on the same wire rack as the chicken.

Here's the thing—using the same oil creates a flavor bridge between the chicken and shrimp. The residual chicken juices in the oil add depth to the shrimp's crust. Keep both proteins warm while you make the sauce.

In a small saucepan, combine 1 cup plain Greek yogurt, 0.5 cup bourbon, 0.25 cup brown sugar, 0.25 cup ketchup, 4 minced garlic cloves, and 1 tablespoon lemon juice. Cook over medium-low heat for 8-10 minutes, stirring frequently, until slightly thickened and reduced by about ¼ cup. The mixture should coat the back of a spoon.

Taste and adjust seasoning—you might need a pinch more salt or pepper. The bourbon adds depth while the ketchup provides that signature tang. Remove from heat and let cool slightly before drizzling.

Arrange the crispy chicken and shrimp on a platter. Drizzle generously with the warm yogurt sauce, allowing it to pool slightly at the base. Sprinkle with 1 tablespoon dried parsley for freshness and color contrast. Serve immediately with toothpicks for easy handling.

For the best experience, serve while the crust is still crispy and the sauce is warm. The combination of smoky-sweet drizzle with the celery-crusted proteins delivers that iconic Applebee's flavor—just like the restaurant version, but made at home.

Serving suggestions for this dish

Classic Applebee's Sides

Serve your crispy chicken and shrimp with Applebee's signature fries—thick-cut, golden, and seasoned with salt and parsley. I recommend baking them at 425°F for 25-30 minutes in a single layer on a baking sheet until extra crispy. For a lighter option, try their creamy coleslaw with a tangy vinegar-based dressing—just mix 2 cups shredded cabbage, ½ cup mayonnaise, 1 tbsp apple cider vinegar, and 1 tsp sugar. 🥔

Sauce Variations

Want to switch up the sauce? Try a spicy version by adding ½ tsp cayenne pepper to the yogurt mixture before cooking. For a sweeter profile, boost the brown sugar to ⅓ cup and add 1 tsp vanilla extract. The bourbon can also be swapped for apple cider if you prefer a fruitier flavor. Always taste as you go—adjustments make all the difference! 🌶️

Presentation Tips

For a restaurant-worthy look, arrange the chicken and shrimp in a single layer on a platter, slightly overlapping for visual appeal. Drizzle the sauce in a zigzag pattern for an elegant touch. Garnish with fresh parsley and a lemon wedge on the side. Serve with toothpicks for easy handling—just like Applebee's! 🍽️

Beverage Pairings

A bourbon cocktail like an Old Fashioned complements the dish perfectly, but a light lager (like Miller Lite) or sparkling water with lemon works too. For non-alcoholic options, try sweet tea or iced hibiscus tea—both balance the smoky-sweet flavors. Avoid heavy sodas that might overpower the dish. 🍹

Make-Ahead Serving

Prep the celery crust and sauce 2 days ahead to save time. Store the fried proteins separately in the fridge for up to 2 days—reheat at 350°F for 5-7 minutes to restore crispiness. Reheat the sauce in a saucepan over low heat, stirring until warm. The key is keeping everything separate until serving to maintain texture. 💡

Family-Friendly Adjustments

For picky eaters, serve the chicken and shrimp separately with mild dipping sauces like honey mustard or ranch. Kids love the crispy texture, so let them assemble their own plates. You can also make mini versions using muffin tins—coat bite-sized chicken and shrimp pieces in the celery crust and bake at 400°F for 10-12 minutes for a fun, handheld option. 👨‍👩‍👧‍👦

Frequently asked questions