Cut your mozzarella cheese into one-inch cubes and set them aside.

Crumble the cooked bacon into small pieces and wrap each piece around the mozzarella cube.

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

Flatten a small amount of the chicken mixture, place the cheese-wrapped bacon piece in the center, and roll into a ball.

Prepare a dredging station with flour, beaten eggs, and breadcrumbs, and coat each chicken bomb.

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

Remove from oil, drain on paper towels, and drizzle remaining buffalo sauce before serving.