In a medium saucepan, place the shredded boneless chicken breast and cover it with cold water. Bring the water to a boil, then lower the heat and let it simmer for 15-17 minutes.

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

Lay a wonton wrapper on a clean surface. Spoon a heaping teaspoon of the filling into the center. Wet the edges with water, fold over to form a triangle and press edges to seal.

In a deep saucepan, heat enough oil to fully submerge the rangoons to 360°F. Fry 5-6 rangoons at a time for 20-30 seconds until golden brown.

Let the rangoons cool on a wire rack or paper towels for a few minutes before serving with ranch or blue cheese dressing.