Cut each mozzarella string cheese in half lengthwise, then cut each piece horizontally into 4 pieces to create 16 small pieces.

In a bowl, combine ground chicken, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix thoroughly.

Take about 1 1/2 tablespoons of the chicken mixture and flatten it in your palm.

Place a piece of mozzarella in the center of the flattened chicken.

Seal and cover the cheese with the chicken, rolling it into a ball.

Place the chicken balls on a parchment-lined baking sheet.

Freeze the chicken balls until solid, about 4-6 hours.

Pour about 3 inches of vegetable oil into a Dutch oven.

Heat the oil to 350°F.

In a large bowl, whisk together panko breadcrumbs, parmesan cheese, and garlic powder.

In a separate large bowl, whisk together flour, Italian seasoning, 2 teaspoons of salt, and 1/2 teaspoon pepper.

In another bowl, whisk together eggs and about 2 tablespoons of water.

Dredge the frozen chicken balls in the flour mixture, then coat in the egg wash, and finally cover in the panko mixture.

Place the coated chicken balls on a sheet pan while you finish coating the rest.

Fry the chicken balls in the hot oil until cooked through and the cheese is melted, about 5-7 minutes.

Let the fried chicken balls drain on a paper towel-lined sheet tray.

Serve hot with marinara sauce for dipping.