In a medium saucepan, add boneless chicken breasts and cover with cold water. Bring to a boil, cover, and let simmer for 15-17 minutes, or until chicken reaches 165°F. Shred the chicken.

In a large mixing bowl, combine the shredded chicken with cream cheese, buffalo sauce, chopped green onions, and optional garlic powder. Mix until well blended and creamy.

Lay a wonton wrapper flat. Spoon a small amount of filling into the center, wet the edges, and fold into a triangle shape. Press edges to seal.

Heat vegetable oil to 360°F. Fry wrapped rangoons in batches for 20-30 seconds or until golden brown. Drain on paper towels.

Serve warm with ranch or blue cheese dressing for dipping.

For leftover raw rangoons, freeze them before frying. Arrange on a baking sheet and freeze. Transfer to a zip-top bag once solid.