Pat the chicken fillets dry with paper towels.

Place the chicken in a container, add the seasoning, mix and cover.

Marinate the chicken in the fridge for at least two hours.

Cover a portion of your work area with cling film and arrange the chicken fillets on top at least two inches apart.

Cover the chicken fillets with another sheet of cling film and pound them until the thickness is uniform.

Stir the dried herbs into the flour.

Dredge each pounded chicken fillet in the herbed flour; shake off the excess.

In a frying pan, heat enough cooking oil to reach a depth of at least two inches.

Fry the chicken fillets over medium heat for two to three minutes per side.

Drain the fried chicken on a rack or a strainer.

Turn up the heat to high and fry the chicken fillets a second time. This will ensure extra crispness.

Rest the fried chicken on a rack or strainer.

Heat two tablespoons of oil (the oil in which the chicken was fried is flavored and, therefore, ideal) over medium-low heat.

Saute the sliced lemongrass and chopped garlic until aromatic and lightly browned.

Add the rice, sprinkle in salt, and cook, tossing often, until the rice is heated through.

Ladle garlic lemongrass fried rice on a plate.

Chop the fried chicken into strips (optional) and arrange beside the rice.

Finish off by placing a fried egg and sliced vegetables on the plate.

Sprinkle the sliced basil over the vegetables and serve your chicksilog.