Restaurant review: Rick's Chophouse ![](https://webarchive.library.unt.edu/web/20100223164949im_/http://www.dallasnews.com/images/guidelive/listings/stars-four.jpg)
![Rick's Chophouse](https://webarchive.library.unt.edu/web/20100223164949im_/http://www.dallasnews.com/sharedcontent/dws/img/02-10/0217ricks.jpg)
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.
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Rick's Chophouse: Official site | Facebook | Follow Chef Paul Petersen on Twitter
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