• In a bowl, whisk together flour, paprika, onion powder, garlic powder, baking powder, and a pinch of salt and pepper. Set aside.
• In a separate bowl, whisk together buttermilk, hot sauce, and eggs. Set aside.
• Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with salt and pepper.
• Heat the vegetable oil in a heavy skillet or nonstick pan over medium high heat.
• Place the cube steaks in the buttermilk-egg mixture, letting excess drip off, and then place into the flour mixture, pressing firmly to get a good coating.
• Place steaks into the pan and fry for 3 to 4 minutes on each side or until golden brown. (Do not flip more than once or the breading will fall off.) (Fry in batches if needed, do not overcrowd the pan or the breading will fall off.)
• Remove the steaks from pan and drain on paper towels.

For the gravy

• Melt butter in a saucepan, whisk in the flour and cook for 1 minute while stirring. Add in the beef broth and cream and simmer, stirring occasionally while the liquid thickens into a gravy. Season with salt and pepper to taste.