Start by cutting fresh mozzarella into 1-inch cubes and set them aside on a clean surface.

Crumble the cooked bacon into small pieces and take a cheese cube, completely wrapping it with the bacon.

In a mixing bowl, combine the ground chicken with garlic powder, onion powder, paprika, salt, and pepper.

Take a portion of the chicken mixture and flatten it in your hand. Place the bacon-wrapped mozzarella in the center and gently fold the chicken around it to form a ball.

Set up a breading station with three bowls: one for plain flour, one for beaten eggs, and one for breadcrumbs.

Heat vegetable or canola oil in a deep fryer or large skillet to 350°F (175°C) and fry coated bombs for 5-6 minutes until golden brown.

Once cooked, remove the bombs and place them on a paper towel. Drizzle remaining buffalo sauce over the bombs before serving.