A party succeeds when there is enough recognizable food, not when every possible flavor appears.
Estimate by format
Bone-in pieces, wings and tenders are not equivalent. Piece size varies by supplier. Start with the party planner, then adjust for age, appetite, side dishes and whether chicken is the only main dish.
Limit flavor variety
One plain or mild option, one familiar seasoned or sauced option and one hot option usually serve a mixed group better than six small batches. Keep sauces on the side when maintaining crust matters.
Label clearly
Identify very spicy products and common allergens in coatings, sauces and sides. Do not promise that food is allergen-free unless the entire sourcing and preparation environment supports that claim.
Manage service time
Coordinate pickup or cooking so chicken is not trapped in boxes for a long pre-party wait. Keep perishable cold sides refrigerated and follow local food-safety rules for hot holding.