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In a small bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, and paprika.
Pat the chicken breasts dry and season them evenly on all sides with the prepared spice mixture.
In a separate small bowl, mix together the dill pickle ranch dressing and ½ cup of the grated Parmesan cheese. Spread this creamy, tangy mixture evenly over the top of each chicken breast.
In a third bowl, combine the remaining Parmesan cheese with the breadcrumbs. Sprinkle the breadcrumb mixture evenly over each piece of chicken to create a crispy, flavorful topping.
Place the coated chicken breasts into the basket of your air fryer in a single layer. Air fry at 375°F for 8-10 minutes, checking at 8 minutes. Cook until the internal temperature of the chicken reaches 165°F.
Remove the chicken from the air fryer and let it rest for 5 minutes. Garnish with freshly chopped dill and a drizzle of dill pickle ranch dressing before serving.