Combine the flour, breadcrumbs, seasoned salt, and black pepper on a large plate and mix thoroughly. Set the dredging station aside within easy reach.

Cook the bacon in your skillet over medium-low heat until crispy, about 8 to 10 minutes. Remove the bacon, reserve 2 to 4 tablespoons of the clear drippings in a heat-safe bowl, and wipe any black residue from the pan.

Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to about 3/4-inch thickness using a meat tenderizer.

Pat the chicken completely dry with paper towels, then press each piece firmly into the flour mixture, coating every surface generously.

Add the reserved bacon drippings and enough vegetable oil to the clean pan to reach halfway up the sides of the chicken. Heat over medium-high until the oil glistens. Fry the chicken 2 pieces at a time for 4 to 5 minutes per side until golden brown. Set aside on a plate.

Drain the oil and remove any burnt bits with a paper towel, leaving the brown fond on the bottom of the pan.

Melt the butter over medium heat and scrape up the fond with a silicone spatula. Sprinkle in the flour gradually while whisking constantly until a thick golden paste forms, about 1 to 2 minutes.

Add the chicken broth and half and half in small splashes, whisking continuously between each addition until the gravy is silky and smooth.

Stir in the beef bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. Bring to a gentle boil, then reduce to a simmer. Add Kitchen Bouquet if desired for deeper color.

Return the chicken and any accumulated juices to the pan. Chop the bacon and scatter over the top. Cover partially and simmer over low heat for 10 to 15 minutes until the chicken reaches an internal temperature of 165 degrees F.

Garnish with fresh parsley and serve immediately over mashed potatoes, rice, or with warm biscuits.