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

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

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

Take a portion of the chicken mixture, flatten it in your palm, place the bacon-wrapped mozzarella cube in the center, and mold the chicken around it to form a ball.

Dredge each bomb in plain flour, dip in beaten eggs, and roll in breadcrumbs for a crispy coating.

Heat oil in a deep frying pan to 350°F (175°C). Carefully cook the bombs for 5-6 minutes until deep golden brown, or bake at 400°F (200°C) for 18-20 minutes.

Remove bombs from heat, drain on paper towels, and drizzle remaining buffalo sauce over them before serving.