In a medium mixing bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese until a moldable paste forms.

Divide the chicken mixture into 8 equal portions.

Press each portion of chicken mixture around a mozzarella stick, sealing it completely to prevent leaking during frying.

Place the wrapped sticks on a parchment-lined tray and freeze for 20 minutes to stabilize.

Set up a breading station with flour in the first bowl, whisked eggs in the second, and panko mixed with garlic and onion powder in the third.

Dredge each chilled stick in flour, then egg wash, and finally coat firmly with panko breadcrumbs.

Heat oil in a heavy-bottomed pan to 350°F (175°C).

Fry the sticks in batches for 2 to 3 minutes until the exterior is golden brown and the cheese is just beginning to soften.

Transfer to a wire rack or paper towels to drain before serving.