The center is still cold when I deep fry my precooked frozen chicken
Cooking meat while it's a little frozen generally works fine with methods that have some wiggle room in how much extra time you can add. Unfortunately this isn't the case with frying, and even if you cut the meat into small pieces I don't think you'd have much success. 

My favorite method to quickly thaw meat is using a microwave. Most microwaves have a thaw setting, and it's often based on the weight you select. Typically microwave thawing is just done on a very low power, but you need to be very careful and frequently check/turn the meat or it may start to cook. This page has a really useful guide on thawing methods.