Chicken – soy chicken and how is it prepared

Way too many variables. If you knew how warm the chicken was before cooking, how hot the cooking area is (and whether that will change during the cooking time), how thick the chicken is, whether you're cooking white or dark meat, and more, you might be able to make a good guess.

I would not recommend cooking just thawed, thick pieces of chicken on an uncovered grill. Too easy to make it hard on the outside and dry on the inside.

I wouldn't estimate lower than 20 minutes, but it will almost certainly be longer.

Edit: Here's a "Good Eats" video about doing chicken on a grill. http://www.youtube.com/watch?v=aAvy4YksJgM&feature=related It's better to go ahead and cut the chicken up the rest of the way for grilling so that each type and size of meat can be on it's own cooking schedule.

First, use self-rising flour or use 1 teaspoon of baking powder added to each cup of all-purpose flour that you're using for the dredging and coating mixture. The carbon dioxide produced during frying will cause the coating to expand and become more flaky.

If you want more tender and flavorful chicken, first brine the pieces in buttermilk that has been mixed with several tablespoons of salt, some black pepper and whatever other seasonings you like. Otherwise just dip the chiken in buttermilk seasoned with salt and pepper.

Before dredging the chicken, sprinkle a little milk or water over your seasoned flour mixture. Shake the flour mixture around so that it asborbs the liquid, this will help create small crunch bits that will later adhere when you dredge the chicken. Dredge the chicken and then return to the milk and then dredge again to get a thicker coating of flour. Deep fry in enough oil to submerge, or pan-fry in enough oil to come about 2/3 up the chicken and turn a couple times to promote even browning. Alternatively, after pan frying until evenly brown all around, remove from oil and place on a baking rack on a sheet pan and finish cooking in the oven until the chicken is done.