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Preheat oven to 180c/ 350f/Gas 4.
Mix the breadcrumbs and thyme together.
Mix the mustards and egg yolks together.
Season the chicken thighs then dip in the flour, then the mustard mixture then the breadcrumbs.
Place the chicken thighs on a plate, cover and chill for 30 mins – 1 hour.
Heat about 2.5 cm of oil in a pan and fry for approx 5 minutes. Then place in preheated oven for approx 25 minutes until chicken is cooked thoroughly.
Serve with green salad, cherry tomatoes and a wedge of lemon.
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