Place the diced potatoes into a saucepan filled with water. Bring to a boil and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain and return to the pot. Add the butter, milk, salt, pepper, and garlic powder and mash until smooth. Set off to the side and let cool to room temperature.
In a small bowl, combine the shredded chicken, buffalo sauce, scallions and cheese until evenly mixed through. Set aside.
Using a ¼ cup measuring cup, scoop out the mashed potatoes onto the palm of your hand and flatten out slightly. Fill with about 2 teaspoons of the chicken mixture and then bring the mashed potatoes over the filling and shape into ball. Place on a baking sheet lined with parchment paper and continue filling the rest. Once all are shaped, place the pan in the freezer for about 20 minutes.
Place the flour into a shallow dish. Whisk the egg in a separate shallow dish. Pour the crushed chips into a third shallow dish.
Working with one potato ball at a time, dip each in flour, shaking off excess, and then into the egg and finally into the crushed chips. Return to the baking sheet and continue dredging the rest.
Fill a large pot with the oil and heat to 360 degrees F. Carefully place a few of the potato balls at a time and fry until evenly browned, about 2 to 3 minutes. Using a slotted spoon, carefully transfer out of the oil and place on a plate lined with paper towels.
Top with sriracha to make the lines of the basketballs. Serve with ranch.