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 pound them to 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 and fry chicken for 4-5 minutes per side until golden.

Remove the oil from the pot and use paper towels to remove black spots, leaving brown remnants for flavor.

Melt the butter over medium heat and whisk the flour gradually to form a roux.

Add the broth and half and half in small increments, whisking constantly until thickened.

Slowly add the beef bouillon, soy sauce, and seasonings, then bring to a gentle boil, reducing to a simmer.

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 chicken reaches an internal temperature of 165 degrees.