Season chicken breasts with salt and pepper.

Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.

Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.

While chicken is marinating, place cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.

Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.

Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.

Heat oil to 350°F in a large skillet or pot.

Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F.

Remove the chicken breasts and transfer to a paper towel-lined plate.

Serve with french fries, carrots, broccoli, and ranch dressing, if desired.