Reheat coated fried chicken (salt and pepper chicken)
From a food safety perspective, if the chicken is hot throughout after cooking, you're almost certainly good to go. Do make sure you cool down the chicken quickly enough to avoid spending too much time in the 'danger zone'. Especially if after re-frying, the chicken gets heated more ("with veg and seasoning"), there is a good chance you can follow the recipe without changing the timing.

To give a more precise answer, it would help if you could share the details of your recipe. How big are the pieces of chicken?  Depending on the size of your chicken pieces, frying from frozen could result in the outside of the chicken burning while the inside is still too cold. How long are you supposed to let the chicken rest? Do the pieces cool down to room temperature, or are they still hot? If the recipe is based on re-frying room temperature chicken, having the chicken at fridge temperature instead will not have a huge effect.