Reheat coated fried chicken (salt and pepper chicken) I followed a recipe for sat and pepper chicken, where I fry for 5 minutes, then let it rest then fry for a further 2 minutes before adding to the pan with the veg and seasoning.

The recipe said I could refrigerate some of the chicken (after the 5 minutes) for tomorrow.

I just wondered how long I need to re-fry it for tomorrow to make it safe, and Is it ok to add straight from the fridge or freezer to the oil
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.