Cut each mozzarella stick in half lengthwise. Then cut each piece horizontally into 4 pieces. You should have small 16 pieces.
Add the ground chicken, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper to a bowl. Mix to combine thoroughly.
Flatten about 1 1/2 tablespoons of the ground chicken mixture into the palm of your hand. Add a piece of mozzarella in the center. Seal and cover the cheese, rolling into a ball, and place onto a parchment-lined baking sheet. Freeze until solid, about 4-6 hours.
Add about 3 inches of oil to a Dutch oven and heat to 350°F.
Add the panko, parmesan and garlic powder to a large bowl and whisk to combine.
Add the flour, Italian seasoning, 2 teaspoons of salt and 1/2 teaspoon pepper to a separate large bowl and whisk to combine.
Add eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
Dredge the frozen chicken in the flour, then coat in the egg wash, then cover in the panko mixture. Place on a sheet pan while you finish the rest.
Fry nuggets until cooked and the cheese is melted, about 5-7 minutes. Let drain on a paper towel lined sheet tray.