I manage a catering company and we go through easily 3 or more cases of chicken a week. I have tried several different methods but when cooking chicken for 200+ people a day, sometimes it gets forgotte about for a few minutes longer than it should. I am wondering if anyone could share their best method for not having dry chicken when feeding the masses? Sometimes it leaves kitchen done perfectly but if servers let it sit in a chafer for too long, it comes back onto kitchen staff when it gets dry. I have heard that soaking in milk works? We usually prep the chicken the day before the event, then sear and finish off the next day.