Buffalo Chicken Rangoons Recipe

Ingredients

1 Boneless chicken breast, fully cooked and shredded

1 (12 Ounces) package won ton wraps

8 Ounces cream cheese

1/2 Cup buffalo sauce (not hot sauce)

1 Teaspoon garlic powder

1 Teaspoon onion powder

Directions

Bring a medium sauce pan of water to a boil and add chicken. Lower to medium heat and cover. Simmer for 15-17 minutes until chicken fully cooked through. Remove and shred using a fork until fine.
Combine the chicken, cream cheese, buffalo sauce, onion powder, and garlic powder in a bowl. Mix well until fully combined and creamy.
Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold over into a triangle, pinching the edges to seal the rangoon together.
Fill a large dutch oven with 1-2 inches of canola or vegetable oil and place on high heat. Once hot, place 5-6 rangoons in the dutch oven at a time, and fry until golden. About 15-20 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast to be sure to monitor. The edges will burn quickly.
Place on a paper towel and allow to slightly cool before serving.

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