Combine flour, breadcrumbs, seasoned salt, and black pepper on a large plate to make the dredging mixture; set aside.
Cook bacon strips in a skillet over medium-low heat until crisp on both sides; transfer bacon to a plate and reserve 2 to 4 tablespoons of the rendered fat. Wipe skillet clean if needed.
Slice chicken breasts horizontally to create two thinner fillets each; cover with plastic wrap and pound to ¾-inch thickness.
Pat chicken dry and thoroughly coat with the flour and breadcrumb mixture, pressing to adhere.
Return reserved bacon fat to skillet and add vegetable oil to come halfway up the sides of the chicken; heat over medium-high until shimmering.
Fry chicken in batches, 4-5 minutes per side, until golden crust forms; set aside on plate.
Discard frying oil; wipe skillet clean leaving golden-brown bits (fond) for gravy.
Melt butter in skillet over medium heat and scrape up fond; gradually whisk in flour continuously to form smooth paste.
Slowly whisk in chicken broth and half and half in increments, allowing mixture to thicken between additions.
Stir in beef bouillon, soy sauce, onion powder, garlic powder, rosemary, thyme, sage, and Kitchen Bouquet if using.
Bring gravy to a light boil then reduce heat to simmer.
Return chicken and any juices to skillet.
Chop cooked bacon roughly and scatter over chicken.
Partially cover skillet and cook on low for 10-15 minutes until chicken reaches 165°F internal temperature.
Garnish with chopped parsley and serve with creamy mashed potatoes if desired.
