Joshua Weissman shows us the way:
If I were going to make a fried-chicken sandwich, I'd make several chicken patties (or whatever they're called), then quickly shallow-fry them on the day I need them (assuming they're made from dark meat; white meat just gets drier and stiffer the more you reheat it). As a corollary, I'd have several buns and several sets of toppings ready as well. Come to think of it, I'd probably grind my chicken meat and make standard-sized patties, too.
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