Heat a few inches of oil in a large pot over medium heat to 350ºF. Whisk dry ingredients in a bowl. Dip each piece of the chicken in the flour mixture, dust off excess, dip in the egg, and back into the flour mixture. Fry chicken nuggets in batches; 3-4 minutes or until golden and cooked. Remove to a paper towel lined plate.
Add salad ingredients, chicken, and toppings to a bowl. Dress the salad, toss, and serve immediately.
If using an airfryer, spray chicken nuggets with oil. Cook at 375ºF for 4-5 minutes (flip halfway through.)