I KNOW there's an answer, but it might be one of those "bbq secrets" that are supposed to be found in books but never are.
The reason I know there's an answer is this:
Several years ago, my cousin and myself had the errand of picking up a 17lb packer and twenty pounds of leg quarters that my aunt had a local 'q joint smoke for our family reunion. We showed up with a cooler, and left with it full of hot poultry and brisket. Anyway, it wasn't like we got to the retreat and ate it with the family in the next half hour.
Well, after slicing the brisket (which was fantastic, by the way), everyone made for the serving line. What I'll remember about that chicken was that the skin was nice and TENDER, almost falling off, but the chicken was NOT overcooked or dry at all. I have no idea how to do that, and maybe it has to do with the fact that the guy that smoked it has an Aunt named Leetha that's known for some of the best bbq in Mississippi.
I've learned that I can get more tender skin by removing as much fat as I can and putting some butter pads UNDER the skin, but I still haven't tried actually HOLDING chicken for very long. Wish I knew how though, 'cause it sure would be more convenient if you could get it done, wrapped, and coolered as soon as done, like you can with bbq.