I want to cook some chickens in the morning, and then travel about 2 hours in a car later in the day. Should I cool the chickens in the fridge after cooking them, or just wrap the hot chickens in tin foil and travel with them that way?
This scenario is on the borderline, if the travel time were the only factor. Generally, you don't want to hold foods in the danger zone (40 - 140 F / 8 = 4 - 60 C) more than about 2 hours. However, you have indicated you want to cook the chickens earlier, so that adds on to the time they would not be at a proper temperature if you tried to keep them hot.
The safest method, then, is to chill them properly, and transport them in a cooler packed with ice. Putting the chickens into zip-type bags will keep them from getting water logged.