Start by placing boneless chicken breasts in a pot with cold water, ensuring they’re fully submerged. Bring to a gentle simmer for 15-17 minutes, until cooked.

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

Take a wonton wrapper and lay it flat. Place a heaping teaspoon of the filling in the center. Dampen the edges and fold to create a triangle, pinching the edges to seal.

Heat oil in a deep frying pan to 360°F. Fry 5-6 rangoons for 20-30 seconds until golden brown. Drain on paper towels.

Allow the rangoons to cool slightly before serving with dipping sauces.