I used to work in a kitchen where we were doing 1200 #'s of fried chicken a week.
The way we got around this issue was to first brine the chicken for 24 hrs to give it the moistest possible meat and allow some forgiveness due to reheating it.
Then we would allow the chix to fully air-dry for another 24 hrs.
Then bread/fry at 325 degrees till the chicken was just done (160 on a thermo). Hold in alto-sham for service at 165-170.
When we got an order for fried chix we would then drop it in a 350 degree fryer for like 20 seconds...to re-crisp the chicken. It worked great, never greasy like you might expect.
This would go on it batches during service, so it never sat too long in the alto-sham. Like I said, brining really helped keep the actual meat nice and moist.
How long were you trying to hold it for?
Hope this works for you.
