Prepare the cheese by cutting fresh mozzarella into 1-inch cubes and placing them aside.

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

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

Flatten a portion of the chicken mixture in your palm, place a bacon-wrapped mozzarella cube in the center, and encase it completely with the chicken mixture.

Roll each bomb in flour, dip it in beaten eggs, and coat with breadcrumbs.

Heat vegetable oil or canola oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry each bomb for 5–6 minutes until golden brown.

Remove cooked bombs from the heat and drizzle with remaining buffalo sauce, then serve hot.