1. Start by cutting the mozzarella cheese into even bite-sized cubes. Wrap each cube with a small amount of crumbled bacon and set aside. In a large bowl, combine the ground chicken, garlic powder, onion powder, paprika, salt, pepper, and half a cup of buffalo sauce. Mix everything together until the chicken is well-seasoned and sticky.

2. Take a golf ball-sized portion of the chicken mixture and flatten it in your palm. Place one of the bacon-wrapped mozzarella cubes in the center, then enclose the filling completely by pinching the edges and sealing them tightly. Gently roll the chicken ball into a smooth shape, ensuring the filling is fully encased.

3. Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each chicken ball in a light layer of flour, shaking off any excess. Dip it into the beaten egg until fully coated, then roll it in the breadcrumbs, pressing gently to help them adhere. Place the finished bombs on a baking sheet.

4. To fry the Buffalo Chicken Bacon Mozzarella Bombs, heat oil in a deep fryer or heavy skillet to 350°F. Working in batches, carefully lower the bombs into the hot oil and cook for 5 to 6 minutes, turning as needed, until the coating is deep golden brown and the chicken is fully cooked. Alternatively, you can bake the bombs at 400°F for 18 to 20 minutes, turning once, until crispy and cooked through.

5. Once the bombs are fried or baked, toss them in the remaining buffalo sauce to coat. You can also serve the sauce on the side for dipping if you prefer a milder flavor.