Storage protects food safety first. Crust quality is secondary and usually declines with moisture migration.
Refrigerate promptly
Official US guidance says perishable food should not remain at room temperature for more than two hours, or one hour when temperatures are above 90°F (32°C). Divide large amounts so they cool efficiently.
Use shallow containers
Arrange pieces in a single layer when possible. A loose cover during the initial refrigerator cooling period may reduce condensation, but follow your refrigerator and food-safety practices and protect food from contamination.
Freezing trade-offs
Cooked fried chicken can be frozen, but thawing and reheating may loosen the coating. Freeze pieces separately before packing together when convenient.
Reheat once for best quality
Reheat the amount you expect to eat. Bring leftovers to 165°F (74°C). Discard food with signs of spoilage or uncertain storage history; reheating does not make every mishandled food safe.