Cook the bacon until crisp. Crumble it and set aside. Cut the mozzarella into small cubes and chill them.

Heat a frying pan and add a little oil if needed. Add ground chicken and cook over medium heat until no pink remains, breaking the meat into small pieces. Drain any excess fat.

Add buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper to the cooked chicken. Stir well and adjust seasoning as desired. Mix in half of the crumbled bacon.

Take a small handful of the chicken mix, flatten it in your palm, and place a cube of chilled mozzarella and a bit of crumbled bacon in the center. Wrap the chicken around the cheese and roll into a tight ball.

Put the plain flour in one bowl, beat the eggs in a second bowl, and place breadcrumbs in a third bowl.

Roll each chicken ball in flour, dip into the beaten eggs, and coat in breadcrumbs. Press crumbs gently to stick.

Pour vegetable oil into a deep pan or pot and heat to about 350°F (175°C).

Fry a few balls at a time, turning gently until golden brown, about 3–5 minutes per batch. Ensure the chicken reaches safe temperature.

Remove bombs with a slotted spoon and place them on a plate lined with paper towels. Let them rest for a minute. Serve warm with dipping sauces.