To prepare the steaks, in a shallow dish, combine the flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, paprika, onion powder, garlic powder, baking soda, and baking powder. Mix well and set aside.

In a separate shallow dish or bowl, whisk together the buttermilk, eggs, and hot sauce.

Place the cube steaks in the flour mixture and turn to coat both sides. Shake off excess flour mixture and transfer the steaks to the buttermilk mixture. Shake off excess buttermilk mixture and return the steaks to the flour mixture. Turn to coat both sides.

Preheat the oven to 200 degrees.

Heat about 1/4-inch of oil in a large skillet over medium-high heat. When the oil is glistening (not smoking), add two steaks and fry for 3 to 4 minutes per side, until golden brown. Try not to flip more than once or the breading may fall off. Transfer the steaks to a baking sheet and keep warm in the oven while you cook the remaining steaks. Keep all steaks warm in the oven while you prepare the gravy.

To make the gravy, wipe excess oil from pan, without removing any tasty bits of seared steak at the bottom of the pan. Melt the butter in the same skillet over medium-high heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the milk and cream and cook until smooth and thick. Season the gravy with salt and black pepper.

Spoon the gravy over the chicken fried steaks and serve.