Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.

Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.

While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about ¾ inches thick.

Wipe the chicken dry and coat generously in the flour mixture.

Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for 4-5 minutes per side.

Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants.

Melt the butter over medium heat and sprinkle the flour gradually, whisking continuously, until a paste forms.

Add chicken broth and half and half in small increments, whisking constantly. If you add it all at once, you’ll break the roux.

Slowly add the beef bouillon, soy sauce, and seasonings. Bring to a gentle boil, then reduce to a simmer. Add kitchen bouquet if a darker color is desired.

Add the chicken back to the pan along with any juice from the plate. Chop up the bacon and add it to the top of the chicken.

Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.