In a shallow dish, mix flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
In another bowl, whisk together the eggs, buttermilk, and hot sauce.
Dredge each cube steak in the seasoned flour, then dip into the egg wash, and dredge again in the flour. Press the coating firmly.
Heat vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
Fry the steaks in batches for 3-4 minutes per side until golden brown and crispy. Drain on a wire rack or paper towels.
Reduce the skillet oil to about 2 tablespoons, or add butter if needed.
Whisk in 2 tablespoons flour and cook for 1-2 minutes until golden.
Gradually whisk in whole milk, stirring constantly until smooth and thickened, about 3-5 minutes.
Season the gravy with garlic powder, onion powder, salt, and black pepper.
Serve the fried steaks topped with the creamy country gravy.