Prepare Pecan Chicken. Combine chicken and buttermilk in a large zip-top bag and place in refrigerator for 4-6 hours.
Pour 1 inch of Vegetable oil in a large, deep skillet or sauté pan. Heat oil to 350 degrees.
Place pecans in a food processor and process until finely chopped. Place in a pie plate and combine with flour and 2 teaspoons salt.
Remove chicken from buttermilk and discard buttermilk. Dredge chicken in pecan-flour mixture, turning to coat both sides well.
Fry in oil 6 to 7 minutes per side, or until cooked through. Place on wire rack to drain off oil. Keep warm.
Prepare Maple Bourbon Gravy. Cook bacon in a large saucepan over medium heat until crispy. Place bacon on paper towels. And crumble once cooled.
Add shallots to bacon drippings and sauté over medium heat for 2 minutes. Stir in flour and cook, stirring continuously for 2 minutes.
Whisk in maple syrup, Creole mustard, bourbon, Dijon mustard, salt, black pepper, and cayenne pepper.
Cook and stir for 3 minutes. Gradually whisk in cream. Bring to a simmer over medium heat and cook, stirring frequently for 5 to 8 minutes, or until thickened. If too thick, thin with a little milk.
To serve, top chicken with gravy and sprinkle with bacon crumbs.