Prepare the Dredge: Mix the dredging ingredients on a large plate and set aside. Measure out the gravy ingredients before starting.

Cook the Bacon: Fry the bacon over medium-low heat until crispy. Remove it from the pan and transfer the bacon grease into a heat-safe bowl. Keep 2-4 tablespoons of clear bacon drippings for later. If necessary, wipe out any burnt bits from the pan.

Slice and Pound the Chicken: While the bacon is cooking, slice each chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and use a meat mallet to pound them to about 3/4 inch thick. This gives the chicken texture, allowing the dredge to stick better. The chicken will become more plump when cooked.

Coat the Chicken: Pat the chicken dry and thoroughly coat it with the flour mixture, making sure to get every part.

Fry the Chicken: Heat the reserved bacon drippings in the cleaned pan, adding enough vegetable oil to cover the chicken halfway. Once the oil is hot and shimmering, fry the chicken in batches, cooking 4-5 minutes per side until golden brown. Set aside on a plate. Adjust the heat as needed during cooking.

Remove Oil: Drain the excess oil from the pan, then wipe out any burnt residue, leaving the browned bits behind. These bits, known as 'fond,' add great flavor to the sauce.

Make the Roux: Melt the butter in the pan over medium heat, using a silicone spatula to scrape the bottom clean. Gradually whisk in the flour to form a smooth paste.

Add Liquids: Slowly pour in the broth and half-and-half in small increments, whisking constantly. Allow the mixture to thicken between additions. Avoid adding the liquid all at once to prevent breaking the roux.

Add Seasonings: Stir in the beef bouillon, soy sauce, and seasonings.

Simmer the Sauce: Bring the sauce to a gentle boil, then reduce the heat to a simmer. If you prefer a darker sauce, add a few drops of kitchen bouquet.

Return Chicken to Pan: Add the cooked chicken back to the pan along with any juices from the plate.

Chop and Add Bacon: Crumble the bacon and sprinkle it over the chicken.

Simmer to Finish: Cover the pan partially and let everything simmer on low for 10-15 minutes until the chicken reaches an internal temperature of 165°F.

- Garnish and Serve: Garnish with parsley and serve with mashed potatoes.