Pour the buttermilk, lemon juice, and the salt into a large sealable bag along with the skin-on chicken breasts. Place in the refrigerator for 24 hours.
In a large bowl, mix together the dry mixture ingredients (all-purpose flour, corn starch, lemon zest, black pepper, garlic powder, and salt).
In a separate bowl, mix together the batter ingredients (flour, corn starch, lemon juice, and water). You are looking for a wet and loosely combined batter mixture. Once the chicken breasts are brined, remove them from the sealable bag and discard the remaining buttermilk mixture. Pat the chicken breasts with paper towels to remove any excess moisture. Roll the chicken breasts in the dry corn starch mixture. Then dredge the chicken breasts into the wet mixture, making sure to shake off any excess batter.
Spray the air fryer basket or trays with cooking spray. Spray the chicken breasts with the cooking spray and them into the air fryer basket or trays. 1. Set the air fryer to 350° and for 20 minutes. Air fry for 10 minutes, flip, spray with cooking spray, and continue air frying.