Cook the Chicken: In a medium saucepan, cover your boneless chicken breast with cold water and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for 15-17 minutes until the chicken reaches an internal temperature of 165°F. Afterward, remove the chicken and shred it finely using two forks or by hand for a tender filling.

Mix the Filling: In a large mixing bowl, combine the shredded chicken with cream cheese, buffalo sauce, and the white parts of the green onions. If desired, add garlic powder for an extra flavor boost. Mix everything together until you achieve a creamy, well-combined filling.

Prepare the Wontons: On a clean surface, take a wonton wrap and place it diagonally. Spoon a generous teaspoon of the buffalo chicken mixture into the center. Moisten the edges with water and fold over to create a triangle shape, pinching firmly to secure.

Heat the Oil: Pour in at least 2 inches of oil into a deep saucepan and heat it over medium-high heat until it reaches approximately 360°F.

Fry the Rangoons: Carefully place about 5-6 assembled rangoons into the hot oil, frying for 20-30 seconds per side until deep golden brown.

Drain and Serve: Remove the fried Buffalo Chicken Rangoons and transfer them to a plate lined with paper towels to absorb excess oil. Serve warm with ranch or blue cheese dressing.