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Applebee's Sizzling Chicken and Shrimp recipe delivers that signature crispy-crusted perfection you crave at home. The secret lies in a double-frying technique that creates golden, shatteringly crispy breading while keeping the inside tender.
This isn't just a copycat dish—it's a restaurant-quality meal with that buttery garlic-parmesan glaze that makes every bite irresistible.
The magic starts with the breading—a precise balance of flour, cornstarch, and seasonings that sticks perfectly to both chicken and shrimp. After the first fry for structure, we hit it with a second fry to lock in that signature crispiness.
The sauce? A velvety blend of garlic, butter, and parmesan that coats each piece in rich, savory goodness. It's the kind of dish that transforms a weeknight into a special occasion.
What you'll end up with is a platter of golden, crispy chicken and shrimp that's impossible to resist. The breading stays crispy even when piled high, and the sauce clings perfectly, creating that signature Sizzling flavor.
Serve it with fries or breadsticks for the full Applebee's experience—just like you remember it, but made at home.
This recipe is designed for foolproof results every time, with clear instructions for achieving that perfect texture and flavor balance. Whether you're feeding a crowd or treating yourself to a special meal, this Sizzling Chicken and Shrimp delivers restaurant-quality satisfaction without the wait.
Ingredients for applebee's sizzling chicken and shrimp
Golden, crispy chicken and shrimp with buttery garlic-parmesan glaze—just like Applebee's, but made at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| All-Purpose Flour 🌾 | 1 cup | For first breading layer |
| Cornstarch 🌾 | ½ cup | For crispy texture |
| Garlic Powder 🧄 | 2 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Paprika 🌶️ | 1 tbsp | Smoked for authentic taste |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Vegetable Oil 🫒 | 3 cups | For deep frying |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The breading is where the magic happens. King Arthur flour or Bob's Red Mill work best for that signature crispiness—avoid pre-mixed breading blends. The cornstarch is non-negotiable; it's what creates that shatteringly crisp crust. For the seafood, Wild Alaskan shrimp from Trader Joe's or Costco is ideal—freshness matters here. Chicken breasts should be pounded to even thickness (about 1/4-inch) for consistent cooking. If you're short on time, pre-cut frozen chicken strips work in a pinch, just thaw and pat dry thoroughly.
No cornstarch? Arrowroot powder at the same amount is the closest substitute. Want extra flavor? Add 1 tsp of Italian seasoning to the breading mix. The butter for the sauce should be European-style if possible—it has higher fat content, making the glaze richer. Fresh garlic is a must here; jarred garlic lacks the depth. Short on time? Garlic powder at double the amount works in a bind, but it won't be quite the same. For the oil, vegetable or canola oil is perfect—avoid olive oil as it burns at lower temperatures.
Keep your breading mix in an airtight container with a paper towel inside to absorb moisture—it stays fresh for 3 days. Cooked shrimp and chicken keep 2 days in the fridge, but the breading loses crispiness after day 1. For leftovers, reheat in a 350°F oven for 10 minutes with foil to maintain crispiness. The sauce can be made ahead and reheated gently—just add a splash of milk or water to loosen it up. Portion into ramekins for individual servings if you're feeding a crowd.
Why You'll Love This Recipe
- One-Pan Magic: That crispy flour-cornstarch crust? It sticks to the pan like glue—meaning one sheet, one spatula, and zero scrubbing later. Honestly, I’ve made this while chatting on the phone because it’s that hands-off.
- Garlic Bomb: The garlic powder isn’t just seasoning—it’s the secret weapon. That first bite of shrimp hits with a savory punch, and the chicken? It soaks up just enough to make every forkful sing without overpowering.
- Weeknight Hero: Throw it together for a Tuesday dinner or double the batch for game day. My kids don’t care if it’s “fancy”—they just want the crispy shrimp and tender chicken, and neither do I.
- Budget Crispy Luxe: Fresh shrimp and chicken breast feel fancy, but the flour-cornstarch crust stretches the cost. I’ll be real: this tastes like a $20 restaurant dish for half the price, and the leftovers reheat like a dream.
Step-by-step instructions for crispy-crusted chicken and shrimp
Here's how to recreate that signature Applebee's crunch with a buttery garlic glaze at home.
Prepare the Protein and Create the Breading Station
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch strips and pat them completely dry with paper towels—this is critical for that perfect crisp. Peel and devein the 1 lb large shrimp, leaving the tails intact for presentation. In a large bowl, whisk together the 1 cup all-purpose flour, 0.5 cup cornstarch, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp ground black pepper, and 1 tsp salt. The cornstarch is what creates that signature crispy texture, so don't skip it.
I like to use a second bowl for the breading process—place the dry ingredients in one bowl and set up a shallow dish nearby for the breading. This keeps everything organized and prevents cross-contamination between the raw protein and seasonings. The shrimp should be coated in the same mixture as the chicken, but handle them gently to avoid breaking the tails.
Double-Bread and Chill for Maximum Crisp
Working in batches to avoid overcrowding, dip each piece of chicken and shrimp into the flour mixture, pressing gently to adhere. Lift carefully and let any excess drip off before placing on a wire rack set over a baking sheet. This rack method is key—it allows air to circulate around each piece, ensuring even crisping rather than steaming.
Once all your protein is breaded, transfer it to the refrigerator and chill for at least 30 minutes (up to 2 hours works best). This chilling step is what makes the difference between good and restaurant-quality crisp. The cold breading will stay crispy longer during frying, and the proteins will cook more evenly. While it chills, preheat your oven to 375°F for the final step—we'll use it to keep the fried bites warm while we make the sauce.
Fry to Golden Perfection in Small Batches
Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer to monitor this carefully. The oil should be shimmering but not smoking. Fry the breaded chicken and shrimp in small batches for 2-3 minutes until they reach 165°F internally and are deep golden brown. Overcrowding will drop the oil temperature and make them greasy instead of crispy.
As they fry, you'll notice the breading develop that beautiful golden crust. If any pieces float to the surface, gently press them down with a slotted spoon—they're ready when they maintain their shape and color. Transfer the fried protein to a wire rack set over a baking sheet to drain excess oil. Keep them warm in the 375°F oven while you make the sauce.
Make the Buttery Garlic Glaze
In the same skillet you used for frying (no need to clean it—the fond is flavor!), melt the 0.5 cup cold cubed unsalted butter over medium-low heat. Once melted, add the 4 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Add the 0.5 cup freshly grated Parmesan cheese and stir until melted and smooth.
Remove from heat and stir in the 1 tbsp freshly squeezed lemon juice. The acidity from the lemon brightens the rich butter and cheese, cutting through the saltiness. Taste and adjust seasoning—you might need an extra pinch of salt or pepper. The sauce should coat the back of a spoon but still be pourable. If it's too thick, thin with 1-2 tablespoons hot water from the frying oil.
Toss and Serve Immediately
Return the fried chicken and shrimp to the skillet with the sauce and toss gently to coat evenly. The residual heat will melt any remaining breading and create that signature glaze. Serve immediately over a bed of steamed rice or with crusty bread to soak up the delicious sauce. The contrast of crispy exterior with tender interior and rich garlic glaze is what makes this dish so addictive.
Pro tip: For extra presentation, arrange the chicken and shrimp in a circular pattern on the plate before drizzling with additional sauce. The tails on the shrimp add a nice visual element that makes it feel special—just like at Applebee's!
Pro Tips For Making Applebee'S Sizzling Chicken And Shrimp
- CRUST THE SHRIMP FIRST: I learned this the hard way—coating shrimp before adding them to the pan means the cornstarch/flour mix sticks instantly, creating that signature crispy shell. Pat them dry first, then toss in the flour-cornstarch blend (about 2 tablespoons total) right before frying, so they don’t absorb moisture and turn soggy.
- CUT CHICKEN INTO STRIPS: Thick chicken breasts stay rubbery no matter how long you cook them. For Applebee’s-style sizzling chicken, slice them against the grain into ½-inch strips—thin enough to cook fast but thick enough to hold shape. Skip the pounding; just a sharp knife does the trick.
- DON’T OVERCROWDLE THE PAN: I used to jam everything in at once, thinking more heat = faster cooking. Wrong. Shrimp and chicken need space to sear, not steam. Cook in batches if needed—2-3 minutes per side max—so the oil stays hot and the crust forms properly. (Yes, even if you’re impatient like me.)
- USE A SPLASH OF WATER: This isn’t the prettiest method, but it works: After frying the chicken and shrimp, add just 2 tablespoons of water to the pan, then cover for 30 seconds. The steam finishes cooking any underdone edges while keeping the crust intact. (Your future self will thank you.)
Pro cooking tips for this recipe
Double-Fry Technique
This is the secret to that signature Applebee's crispiness. After breading, give your chicken and shrimp a first fry at 325°F for 30 seconds—just enough to set the breading. Then, increase oil to 375°F and fry again for 2-3 minutes until golden.
The first fry creates structure, while the second fry locks in that shatteringly crisp crust. Use a thermometer—oil temp is critical! 🔥
Breading Prep Tips
Pat your proteins bone-dry before breading—moisture is the enemy of crispiness. I like to use King Arthur flour for the best texture, but any all-purpose flour works. For extra crunch, add 1 tbsp cornstarch to the breading mix.
Store your dry breading mix in an airtight container with a paper towel to absorb moisture—it stays fresh for 3 days.
Oil Temperature Control
Too hot? Your breading burns before cooking through. Too cool? Greasy, soggy results. Keep oil between 350-375°F—use a deep-fry thermometer for accuracy. I recommend vegetable oil (it has a high smoke point).
If you don't have a thermometer, test with a breaded shrimp: it should sizzle and float within 30 seconds.
Sauce Consistency Secrets
The glaze should be thick enough to coat a spoon but still pourable. If it's too thick, add 1 tbsp hot water (from your frying oil—trust me, it works!). For extra richness, use European-style butter—it has more fat.
And always finish with fresh lemon juice—it brightens the whole dish. Taste as you go: the sauce should be savory, garlicky, and just slightly tangy.
Chilling for Crispiness
Never skip the 30-minute chill after breading. This step is non-negotiable for that restaurant-quality crunch. Place breaded pieces on a wire rack (not a plate) to prevent steaming. While they chill, preheat your oven to 375°F—this keeps your fried proteins warm while you make the sauce.
Pro tip: Use parchment paper under the rack for easy cleanup. ✨
Serving Presentation
Arrange the chicken and shrimp in a circular pattern on the plate for that signature Applebee's look. Drizzle with extra sauce and garnish with fresh parsley or lemon wedges.
Serve immediately with steamed rice or crusty bread—the sauce soaks up perfectly. For extra flair, add a sprinkle of paprika on top right 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 and run under cold water for 5 minutes to speed up thawing, then pat completely dry with paper towels. Never use partially thawed shrimp straight from the freezer—they won't cook evenly. For best results, use wild-caught frozen shrimp with tails on, just like the recipe calls for.
What if I don't have cornstarch for the breading?
You can substitute with arrowroot powder at the same amount, but the texture will be slightly less crisp. For a closer match, mix 1/4 cup flour + 1/4 cup potato starch to replace the 1/2 cup cornstarch. The cornstarch is what creates that signature shatteringly crisp crust, so if possible, track down some at your local grocery store—it makes all the difference!
How do I keep the breading crispy after frying?
Serve immediately for maximum crispiness! If you need to hold them, keep fried pieces in a 200°F oven on a wire rack for up to 15 minutes—this maintains crunch better than paper towels. For leftovers, reheat in a 350°F oven for 5-7 minutes to restore crispiness. The secret is never stacking them—always use a single layer on the rack.
Can I make this dish ahead of time?
You can prep components ahead, but not the final dish. Make the breading mix 3 days ahead and store in an airtight container. Bread the chicken and shrimp 1 day ahead and refrigerate uncovered on a wire rack. Cook fresh for best results—frying should always be done day-of for that signature crunch. The sauce can be made 1 day ahead and reheated gently with a splash of milk.
What's the best way to serve this with sides?
Applebee's style calls for steamed white rice or crusty bread to soak up the garlic glaze. For a complete meal, add roasted potatoes or a side salad with Italian dressing. The crispy proteins work beautifully with anything that complements the rich garlic flavor. Pro tip: Warm your bread or rice in the oven while you fry to keep everything hot and fresh!