Probably NotIt's best to avoid crisp fried food if you have to hold it for more than a few minutes. Assuming your cakes are formed, breaded then pan fried -- none of your proposals will work well. Butter fried bread crumbs are difficult.
A solution is to move the first part of the party into the kitchen, and enjoy your guests while you fry off your cakes. FWIW, that's my favorite kind of party -- but not all kitchens can handle it. It helps a lot to be well organized before the party. Have your cakes breaded and ready to go on one side of the stove; a draining area with paper towels on the other; your pan, and spatula at the ready; the butter out; plates ready to go; the rest of the kitchen spotless; etc. Think of it as show-biz.
Caterers and restaurants sometimes cook, drain, hold at room temperature, then refresh by briefly frying again (preferably deep frying) in very hot fat. This tends to be somewhat greasy, though. And in your case, it's the worst of both worlds.