I knoiw that it is common to see fried chicken left out for hours at picnics and pot lucks, but there is no good I know of to keep chicken hot enough to be safe (above 160 degrees) for four hours without drying out. That is why Southern cooks developed chicken fricasee, fried chicken covered with a cream gravy (often with bell peppers in the gravy) and kept baked.

Maybe you could do this recipe instead.