Combine 4 tablespoons flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Set aside.

Cook bacon strips in a large skillet over medium-low heat until crispy, about 8-10 minutes. Transfer to a plate, reserve 2-4 tablespoons of clear bacon drippings, and wipe skillet clean of dark bits.

Slice each chicken breast horizontally to create four thinner fillets. Cover with plastic wrap and pound to 3/4-inch thickness.

Pat chicken dry with paper towels, then coat thoroughly in flour mixture, pressing to adhere.

Add reserved bacon drippings and enough vegetable oil to come halfway up chicken. Heat over medium-high until shimmering (about 350°F). Fry chicken two pieces at a time for 4-5 minutes per side until golden and internal temperature reaches 165°F. Transfer to plate.

Discard frying oil and wipe out burnt bits, leaving golden-brown fond in pan.

Melt butter over medium heat, scraping up fond. Gradually whisk in 1/2 cup flour to create smooth paste. Cook 1-2 minutes until nutty-smelling.

Slowly whisk in chicken broth and half and half in small amounts, letting mixture thicken between additions. Add beef bouillon, soy sauce, and all seasonings. Add Kitchen Bouquet if desired.

Bring to light boil, then reduce heat to low. Return chicken and juices to pan. Chop bacon and scatter over chicken.

Cover partially and simmer 10-15 minutes until chicken reaches 165°F and gravy thickens. Garnish with fresh parsley if desired.