Prepare the coating: In a shallow dish, mix flour, breadcrumbs, seasoned salt, and pepper. Set aside.

Cook the bacon: In a large skillet over medium-low heat, cook bacon until crispy. Transfer to a plate, reserving 2–4 tablespoons of drippings.

Coat the chicken: Slice each chicken breast horizontally, pound to even thickness, and dredge in the flour mixture, pressing to help it adhere.

Fry the chicken: Add reserved bacon fat and enough vegetable oil to cover halfway up the chicken. Fry 4–5 minutes per side until golden. Remove and set aside.

Make the gravy: Pour off excess oil, leaving brown bits in the pan. Melt butter, whisk in flour, and cook until smooth. Gradually whisk in chicken broth and half-and-half until creamy.

Add seasonings: Stir in beef bouillon, soy or Worcestershire sauce, and herbs. Add a few drops of Kitchen Bouquet for color if desired.

Smother and simmer: Return chicken and chopped bacon to the pan. Simmer on low 10–15 minutes until the chicken reaches 165°F.

Serve: Garnish with parsley and serve with mashed potatoes or rice.