Start by cutting fresh mozzarella cheese into one-inch cubes and set them aside on a plate. Preheat your oven to 400°F (200°C) if baking later.

Crumble cooked bacon finely and wrap each mozzarella cube completely with bacon to enhance flavor and prevent leaks.

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

Take a handful of the chicken mixture, flatten it in your palm, and place the bacon-wrapped mozzarella in the center. Mold the chicken around the cheese.

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each bomb in flour, dip in egg, then coat with breadcrumbs.

Heat oil in a deep fryer or skillet to 350°F (175°C). Fry the bombs for 5-6 minutes until golden brown. If baking, place on a lined sheet and bake for 18-20 minutes.

Once cooked, drizzle remaining buffalo sauce over the bombs and serve hot, optionally with blue cheese dressing or celery sticks.