Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl, stir together mustard, water, thyme, garlic, pepper, and paprika; set aside. In another bowl or a plastic bag, place bread crumbs; set aside.
Dip chicken pieces into the mustard mixture to coat, allowing excess to drip off. Roll or shake chicken in the bread crumbs. Arrange coated chicken pieces in prepared pan, making sure pieces do not touch. Cover tightly with plastic wrap. Chill for 2 to 24 hours.
Uncover chicken and drizzle with melted margarine. Bake, uncovered, in a 375 degree F oven for 40 to 50 minutes or until coating is golden and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Do not turn chicken over during baking. Makes 4 to 6 servings.