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The buttermilk fried chicken, which takes the chef three days to prepare (brining; buttermilk bath; seasoning, flouring and frying) merits a trip to the Collin County seat, even if you live as far south as Cedar Hill.
-- Leslie Brenner, The Dallas Morning News
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Rick's Chophouse
107 N. Kentucky St., McKinney, TX, 75069
(214) 726-9251 - Venue Website
Accessible to persons with disabilities.
Neighborhood:
Downtown Mckinney
Creator: GuideLive.com 
Creator: GuideLive.com
Restaurant Details
Hours
Mon-Thu 11 am-5 pm (lunch)
5-9 pm Fri-Sat 11 am-5 pm (lunch)
5-11 pm
5-9 pm Fri-Sat 11 am-5 pm (lunch)
5-11 pm
Payment
Mastercard, Discover, Visa, American Express
Location & Nearby Info
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USER REVIEWS
Bland Food
I went to Rick's Chophouse with two of my cousins to celebrate one of their birthdays and by the end of the dining experience we were very disappointed. The buttermilk fried chicken was so bland that I sent mine back and ordered a different item. My cousin had the trout and it was also bland. My other cousin (the birthday girl) ordered the chicken fried chicken and the only thing that saved it was the great sauce that was spread over it. The ambience was nice and the service was good but the food was just not that great. We did get a complimentary dessert the banana cream pie and it was delicious. We all concluded however that we would not be returning.
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Wed 5/23 8:00p
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Wed 6/20 7:30p
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Up in McKinney, some of the best Southern cooking around comes from the restaurant at the historic Grand Hotel on the square. Chef Paul Petersen is known for his barbecue; he placed second in the sparerib competition on the BBQ Pitmasters reality show. But based on the ribs at Rick's, I think he was robbed. And if there were a reality show for fried chicken, he'd surely run away with the grand prize. Steak lovers will appreciate his bone-in cowboy rib-eye. (Full review)
McKINNEY – If you followed the TLC reality show BBQ Pitmasters this season, you'll no doubt remember Paul Petersen. A newbie to the circuit, he struggled most of the season, and then, in the Texas rib shootout finale, he impressed the judges with his baby-back ribs. They're "more dynamic" than everyone else's, said one judge. When Petersen placed second in the sparerib competition (and the pitmaster who came in first had done very poorly in the previous round), it was looking pretty good for the 39-year-old San Antonio native. (Full review)