Purchase 8 ounces of bone-in poultry per person (25 pounds), and 5 to 6 ounces of boneless chicken per person (15.65 to 18.75 pounds), to provide 4 to 5 ounces of cooked meat for each serving. These guidelines allow for bone-in and shrinkage losses when calculating cooked chicken needs.
Take the composition of your group into account when estimating, as men tend to eat more than women and children do. Also adjust your estimate if you plan to serve another meat or a rich food. Purchase more than the average amount of ingredients for the most popular dishes. Round food and beverage estimates up instead of down.