Pat the cube steaks dry with paper towels. If needed, lightly pound them so they are an even thickness.

In a shallow dish, combine the flour, salt, garlic powder, onion powder, paprika, and black pepper.

In a second shallow bowl, whisk together the eggs, milk, and hot sauce.

Coat each steak in the seasoned flour, dip it into the egg mixture, then return it to the flour. Press the coating gently onto the meat so it adheres well.

Pour about ½ inch of vegetable oil into a large skillet and heat over medium to medium-high heat.

Working in batches, fry the steaks for about 3–4 minutes per side, or until the coating is crisp and deep golden and the beef is cooked through. Transfer to a wire rack or paper-towel-lined plate.

Carefully pour off most of the frying oil, leaving about ¼ cup in the skillet along with some of the browned bits.

Reduce the heat to medium. Whisk ¼ cup flour into the reserved oil and cook for about 1–2 minutes, stirring constantly.

Slowly pour in the milk while whisking. Continue cooking for 4–6 minutes, until the gravy is smooth and thick enough to coat a spoon.

Season the gravy with salt, black pepper, and garlic powder. If it becomes too thick, whisk in a small splash of additional milk.

Serve the chicken-fried steaks hot with plenty of creamy gravy spooned over the top.