In a medium saucepan, cover shredded chicken with cold water. Bring to a boil, then simmer for 15-17 minutes until cooked. Shred and set aside to cool.

In a mixing bowl, combine shredded chicken, cream cheese, buffalo sauce, green onions, and garlic powder. Stir until creamy and well-blended.

Lay a wonton wrapper flat, place a heaping teaspoon of filling in the center, wet edges with water, fold into a triangle, and seal tightly.

Heat vegetable oil in a deep saucepan to 360°F. Test readiness with a piece of bread.

Fry 5-6 rangoons at a time for 20-30 seconds per side until golden brown. Use a slotted spoon to turn them.

Transfer fried rangoons to a plate lined with paper towels to drain excess oil.

Serve warm with blue cheese or ranch dressing for dipping.