Start by cutting the fresh mozzarella cheese into 1-inch cubes. Set these aside.

Crumble the cooked bacon into small pieces and tightly wrap it around each mozzarella cube.

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

Take a handful of the chicken mixture and flatten it, then encase a bacon-wrapped mozzarella cube completely.

Set up a breading station and roll each chicken bomb in flour, then dip it in eggs, and coat with breadcrumbs.

Heat oil in a deep skillet to 350°F (175°C) and fry the bombs for about 5-6 minutes until golden brown.

Remove cooked bombs and place on a paper towel-lined plate. Drizzle with remaining buffalo sauce and serve hot.