1-Step 1: Prepare the Dredge and Ingredients Mix the flour, seasoning, salt, and pepper on a plate to create the dredge and set it aside. At the same time, measure out all the gravy ingredients to make the process flow easily.

2-Step 2: Cook the Bacon Fry the bacon over medium-low heat until it’s crispy, then remove it from the pan. Reserve 2-4 tablespoons of the bacon drippings and wipe the pan clean of any residue for a cleaner base.

3-Step 3: Prepare the Chicken Slice each chicken breast in half lengthwise to make two thinner pieces, then pound them to about 3/4 inch thickness under plastic wrap. This step helps the chicken cook evenly and stay tender.

4-Step 4: Coat and Fry the Chicken Pat the chicken dry and coat it thoroughly with the flour mixture. Add the reserved bacon drippings and vegetable oil to the pan so it covers halfway up the chicken, heat over medium-high, and fry in batches for 4-5 minutes per side until golden brown. Set the chicken aside once done.

5-Step 5: Make the Gravy Drain excess oil from the pan and remove any burnt bits, but leave the brown fond for extra flavor. Melt the butter over medium heat, then whisk in the flour gradually until a paste forms.

6-Step 6: Build and Simmer the Sauce Slowly add the chicken broth and half and half in small increments while whisking constantly until the gravy thickens. Stir in the bouillon, soy or Worcestershire sauce, onion powder, garlic powder, thyme, rosemary, and sage, plus browning sauce if you want a darker color.

7-Step 7: Combine and Finish Bring the gravy to a gentle boil, then reduce to a simmer. Return the chicken and its juices to the pan, chop the bacon, and spread it on top. Partially cover and simmer on low heat for 10-15 minutes until the chicken reaches an internal temperature of 165°F.