In a medium bowl, mix shredded chicken, softened cream cheese, buffalo sauce, and ranch seasoning until well combined and sticky.

Take about 2-3 tablespoons of the chicken mixture and flatten it in your palm. Place a mozzarella stick in the center and wrap the chicken around it, sealing completely.

Place wrapped sticks on a parchment-lined baking sheet. Freeze for 1-2 hours until solid.

Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko mixed with Italian seasoning.

Dredge each frozen stick in flour, dip in egg, and coat in breadcrumbs. For best results, dip back in egg and breadcrumbs a second time.

Heat oil in a deep pot to 375°F (190°C).

Fry sticks in batches for 2-3 minutes until golden brown. Watch carefully so cheese doesn't leak.

Drain on a wire rack or paper towels. Serve hot with ranch or blue cheese dressing.