In a large bowl whisk together the eggs, sour cream, mustard, parsley, thyme, garlic, salt, and pepper. Coat the chicken in the seasoned flour and then in the egg mixture. Press the dredged chicken into the bread crumbs.
Fry the breaded chicken until golden brown, about 10 minutes. Remove the chicken from the fryer and roast in the oven for 15 minutes.
Sage and Baby Spinach Mashed Potatoes:
In a large pot, boil the potatoes until soft, then drain.
In a separate small pot heat the milk, butter, salt, and pepper on medium heat until warm. In a large bowl combine the drained potatoes and the heated cream mixture, whip until smooth. Add the buttermilk, sage and baby spinach. Stir potatoes until the spinach is lightly wilted.