in a small shallow bowl whisk together add eggs and 2 tbsp of water. Preheat Oven to 425. Place a crisping rack or oven-safe rack onto a cookie sheet. In a resealable plastic bag, add the 1.5 cups of arrowroot starch, 1/2 cup of whole30 parmesan, garlic powder, onion powder, smoked paprika, black pepper, and 1/2 tsp of salt. Dip chicken in egg mix, then coat chicken with the tapioca starch. Place on a cooling rack for 3 minutes. Heat oil in a large skillet on medium heat, when hot add chicken. Pan fry for 3 minutes on each side or until golden brown, place on the crisping rack and repeat with the rest of the chicken.
When done bake in the oven for 25 minutes, turn heat up to 450, flip chicken, and bake another 10-15 minutes. Remove from heat and let it slightly cool. Fyi, use two racks.