Club Menai

Chris Freeman Sr C Michael Freeman

A man in California is making $3 million a year selling fried chicken from a single 1,200-square-foot restaurant.

Vincent Williams, known as Chef Vinnie, is the founder of Honey's Kettle Fried Chicken in Culver City. He started the business in 2000 with just $1,000 and has spent over 50 years perfecting his kettle-cooking method.

Chef Vinnie uses traditional kettle-cooking, deep-frying in large vats of peanut oil. This approach creates an incredibly crisp, flavorful crust while keeping the chicken juicy inside.

The results speak for themselves. The restaurant serves over 50,000 pieces of chicken every single week and roughly 500 customers daily. Monthly revenue often reaches $250,000, adding up to approximately $3 million per year.