It was a simple desire that led Paul Freeman to start Freeman’s Flying Chicken. “Let’s do what we said we’ve wanted for all these years,” he told his wife, Tracy. “Let’s make something for a busy family that wants to order in but doesn’t want pizza again.”
The Freemans were certainly busy, with two sons (now 17 and 13), a mom who worked in advertising, and Paul, a UCSB grad who went to culinary school and worked in Los Angeles kitchens for stars like Joachim Splichal (of Patina downtown) and Joe Miller (of Joe’s Restaurant in Venice), but he soon realized, “While I had a passion for food, I was more interested in the business side.”
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