Slice each mozzarella stick in half lengthwise, and then cut each piece horizontally into 4 smaller segments, resulting in 16 pieces.
Combine ground chicken, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl. Mix thoroughly until well combined.
Take about 1 1/2 tablespoons of the ground chicken mixture and flatten it in the palm of your hand. Place a piece of mozzarella in the center, then seal and cover the cheese, rolling it into a ball shape. Put the formed ball onto a baking sheet lined with parchment paper. Freeze the balls until they become solid, which typically takes 4 to 6 hours.
In a Dutch oven, pour approximately 3 inches of oil and heat it to 350°F.
In a large bowl, whisk together panko, parmesan, and garlic powder until combined.
In another large bowl, whisk together flour, Italian seasoning, 2 teaspoons of salt, and 1/2 teaspoon of pepper until well blended.
In a separate bowl, whisk together the eggs and approximately 2 tablespoons of water until mixed thoroughly.
Take the frozen chicken balls and dredge them in the flour mixture, then coat them in the egg wash, and finally, cover them in the panko mixture. Place the coated nuggets on a sheet pan while you continue with the remaining balls.
Fry the chicken nuggets in the preheated oil until they are fully cooked, and the cheese inside has melted. This usually takes about 5-7 minutes. Allow them to drain on a sheet tray lined with paper towels.
Serve the delicious cheesy chicken nuggets with marinara sauce for dipping. Enjoy!