Prepare the dredging mixture by combining flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Mix well and set aside. Measure out all gravy components in advance.

In a large skillet over medium-low heat, cook the bacon until it’s crisp. Transfer to a paper-lined plate and pour the rendered grease into a heat-safe bowl. Reserve 2 to 4 tablespoons of the clear drippings. Wipe out any blackened bits from the pan to prevent bitterness.

Meanwhile, slice each chicken breast horizontally to yield two thinner cutlets. Cover with plastic wrap and use a meat mallet to pound them to about ¾-inch thickness, creating surface texture for the breading to adhere.

Pat the chicken dry thoroughly and dredge each piece in the seasoned flour mixture, ensuring full and even coating in every crevice.

Add the reserved bacon drippings and enough vegetable oil to the skillet to reach halfway up the sides of the chicken. Heat over medium-high until shimmering. Fry the chicken in batches, about 4–5 minutes per side, until golden and crisp. Adjust the heat as necessary to prevent burning. Remove and set aside.

Drain the cooking oil from the skillet, leaving behind any browned bits. Wipe away any black spots with a paper towel but retain the fond, which contributes flavor to the gravy.

Reduce heat to medium and melt the butter in the pan. Using a silicone spatula, deglaze the base of the skillet. Gradually add the flour, whisking continuously to form a smooth roux.

Slowly incorporate the chicken broth and half and half in small increments, whisking thoroughly between each addition to maintain a smooth, thick texture. Avoid adding the liquids all at once to prevent breaking the roux.

Stir in the bouillon, soy sauce (or Worcestershire), and all remaining gravy seasonings. Bring the mixture to a gentle boil, then lower the heat and let it simmer. Add Kitchen Bouquet if a richer color is desired.

Return the fried chicken to the skillet, along with any accumulated juices from the resting plate. Chop the cooked bacon and scatter it over the top.

Cover the pan partially and allow the dish to simmer over low heat for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.

Garnish with chopped parsley and serve warm, ideally accompanied by mashed potatoes to soak up the gravy.