In a large mixing bowl, combine shredded chicken, chopped onion, bell pepper, minced garlic, salt, pepper, and paprika until evenly mixed.

Sprinkle the flour over the chicken mixture and stir until fully incorporated.

In a separate bowl, beat the eggs until smooth.

Shape the mixture into small patties or oval croquettes, about 2 tablespoons each.

Dip each croquette into the beaten eggs, then coat thoroughly with breadcrumbs in a shallow dish.

Heat about 1 inch of oil in a frying pan over medium heat until hot but not smoking.

Fry the croquettes in batches for 3–4 minutes per side, or until golden brown and crispy.

Use a slotted spoon to transfer croquettes to paper towels to drain excess oil, then let rest for 2–3 minutes before serving.