Pound the chicken breasts to an even 1/4-inch thickness between plastic wrap.

Mix mozzarella, parsley, and 1 tbsp of ranch seasoning for the filling. Season chicken with remaining ranch mix, pepper, and garlic powder.

Place a heaping tbsp of filling on each chicken piece. Fold sides over and roll up tightly, securing with toothpicks.

Set up a breading station: one bowl with flour, one with beaten eggs and milk, and one with Panko, Parmesan, and paprika combined.

Dredge each chicken roll in flour, then egg wash, then the Panko mixture, pressing to adhere.

To Pan-Fry: Heat 1/2 inch of oil in a skillet to 350°F (175°C). Fry bombs for 3-4 minutes per side until golden brown and internal temp is 165°F (74°C). Drain on a wire rack. To Bake: Preheat oven to 400°F (200°C). Place bombs on a wire rack over a baking sheet, spray with oil, and bake for 20-25 minutes until cooked through.

Let rest for 5 minutes before carefully removing toothpicks and serving.