Begin by cutting mozzarella cheese into 1-inch cubes and set them aside on a plate.

Crumble your cooked bacon and take a small handful to wrap around each mozzarella cube completely.

In a mixing bowl, combine the ground chicken with garlic powder, onion powder, paprika, salt, black pepper, and half of the buffalo sauce.

Take a handful of the chicken mixture and flatten it in the palm of your hand. Place a bacon-wrapped mozzarella cube in the center.

Set up three bowls: one for flour, one with beaten eggs, and one with breadcrumbs.

Roll each chicken ball in flour, then dip it into the beaten egg, and finally roll it in breadcrumbs.

Heat the vegetable or canola oil in a deep skillet to 350°F (175°C). Fry the bombs in batches for about 5–6 minutes.

Once cooked, remove the bombs and let them drain on paper towels. Drizzle with the remaining buffalo sauce before serving.