Maybe it’s not the best game plan but I’m making this
for a Halloween potluck at work. I will be be (determined by the responses on this board) either baking the chicken the night before and reheating throughout the day in the crockpot OR baking the chicken the night before and maintaining heat in the crockpot (about 4-5 hours).
The chicken is a great recipe, but it’s one of those that is better the next day, so I would prefer to bake the chicken and reheat. However- I’m concerned that the breading will become soggy if I do this- so looking for tips on keeping it crunchy. I could do insulated bags instead- just not sure if it will hold heat for that long. Any ideas?