In a mixing bowl, combine the shredded chicken with buffalo sauce and grated mozzarella cheese, stirring well until evenly coated.

Scoop out portions of the chicken mixture and shape them into sticks, about 3 inches long. Freeze them for at least 30 minutes.

Prepare your breading station by setting out three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with seasoned panko breadcrumbs.

Remove the frozen sticks from the freezer. Coat each stick in flour, dip into the egg, and roll in the panko breadcrumbs.

In a large frying pan, pour enough cooking oil to cover the bottom and heat it over medium heat.

Carefully add breaded sticks to the hot oil in batches, frying them for 2-4 minutes until golden brown and crispy.

Once fried, transfer the sticks onto a plate lined with paper towels to drain excess oil.