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, getting into every nook and cranny.

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, add the chicken and fry 2 at a time for 4-5 minutes per side until they have a nice golden sear.

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

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

Add the liquid in small increments, whisking constantly until it thickens. Slowly add the beef bouillon, soy sauce, and seasonings.

Bring to a gentle boil, then reduce to a simmer. Add a few drops of Kitchen Bouquet if a darker color is desired.

Add the chicken back to the pan along with any juice from the plate and chop up the bacon to add on top.

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