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.