Cut the mozzarella cheese into 1-inch cubes and set them aside.

Crumble the cooked bacon into small pieces and wrap each cheese cube with the crumbled bacon.

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

Take a handful of the chicken filling, flatten it, and enclose a bacon-wrapped cheese cube, shaping it into a ball.

Set up three dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each chicken bomb accordingly.

Heat oil in a deep frying pan and fry the bombs for 5-6 minutes until golden brown.

Serve hot, drizzled with the remaining buffalo sauce.