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.

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, until they have a nice golden sear. Set aside on a plate.

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 whisk in the flour to form a roux.

Add the liquid in small increments, whisking constantly until thickened.

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 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 until the chicken's internal temperature reaches 165 degrees.