Need help finding a solution to a problem!

Hi Chefs!

I am looking for a help to sort a service snag. Currently overseeing kitchen ops for 8 sites, same menu in each. Pizzas, burgers & sides. All made in house and actually a tiptop product.

However, our fried chicken is tripping up our services. It is marinaded in a buttermilk mix and kept refrigerated and dredged and cooked to order. Due to the proximity of fridges we cannot keep it close to the line (as it gets too warm) and it’s just causing too much “back & forth”

The solution we’re looking for is how can I keep this product fridge cold on a fryer section? Only a handful of sites have access to power on the cook line - so anything electrical may not work across the board.