Pat the four cube steaks dry. If they are thick or uneven, lightly pound them to about 1/4 inch thick so they cook evenly.

In a shallow dish, combine the flour, kosher salt, black pepper, paprika, garlic powder, and optional cayenne pepper. In a second shallow dish, whisk together the eggs, buttermilk, and optional hot sauce.

Coat each steak in the seasoned flour, dip it into the buttermilk mixture, and coat it in the flour a second time. Press the flour firmly onto every surface to create a thick, craggy crust.

Place the breaded steaks on a rack or tray and let them rest for 10–15 minutes. This short rest helps the coating cling to the meat during frying.

Heat enough vegetable, peanut, or canola oil to cover the bottom of a heavy skillet to a depth of 1/2 inch. Bring the oil to 350°F and fry the steaks in batches so the pan is not crowded.

Fry each steak for approximately 3–4 minutes per side, turning once, until deeply golden and crisp. The internal temperature should reach at least 145°F, although cube steak is often cooked slightly longer for tenderness.

Transfer the finished steaks to a wire rack set over a sheet pan. Do not place them directly on paper towels, because trapped steam can soften the crisp crust.

Carefully pour off the oil, leaving about 1/4 cup of frying oil or pan drippings in the skillet. Whisk in 1/4 cup flour over medium heat and cook for 1–2 minutes.

Gradually whisk in the whole milk until smooth. Simmer for 4–6 minutes, stirring frequently, until the cream gravy thickens, then season with salt, black pepper, and optional cayenne.

Serve the crispy chicken fried steaks immediately with peppered cream gravy. Add mashed potatoes, biscuits, or green beans for a complete Southern-style dinner.