Preheat the oven to 350°F (or air fryer). Line a rimmed baking sheet with parchment paper.

In a medium-sized bowl, lightly beat the eggs. In another medium-sized bowl, place the protein sparing flour and season salt.

Dip the chicken nuggets into the eggs, then into the protein sparing flour. Use your hands to coat each nugget well. Place on the prepared baking sheet and spray with Primal Kitchen Avocado Oil Spray. Bake for 20 minutes, or until golden brown, flipping 1/2 way through.

Transfer the chicken to a platter and serve with Primal Kitchen Ketchup, Primal Kitchen Spicy Brown Mustard and Primal Kitchen Ranch.

Store in an airtight container in the refrigerator for up to 4 days. To reheat, place on a rimmed baking sheet in a preheated 350°F oven for about 3 minutes, until heated through.

NOTE: You can also pan-fry the nuggets by heating ½ inch of Primal Kitchen Avocado Oil in a cast-iron skillet over medium heat to 375°F. Once the oil is hot, fry the nuggets in batches until golden brown on all sides and cooked through, about 6 minutes.