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

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

In a large 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, flatten it, and place the bacon-wrapped mozzarella cube in the center, then shape it into a ball.

Prepare three shallow dishes—one with flour, another with beaten eggs, and the last with breadcrumbs. Coat each chicken bomb in flour, egg wash, and breadcrumbs.

Heat oil to 350°F (175°C) and carefully fry the bombs for about 5–6 minutes until golden brown. Alternatively, bake at 400°F (200°C) for 18–20 minutes.

Transfer the cooked bombs to a platter, drizzle remaining buffalo sauce over them, and serve hot.