Place the sliced steak in a bowl and pour over the buttermilk and hot sauce. Toss to coat and marinate for 15 minutes.

In a separate bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.

Heat oil in a large skillet over medium heat.

Remove the steak strips from the marinade and dredge them in the seasoned flour, pressing to coat.

Fry the coated steak strips in batches for 2-3 minutes per side or until golden brown and cooked through.

Transfer cooked steak fingers to a wire rack or paper towel-lined plate to drain excess oil.

Serve hot with your favorite dipping sauce such as ranch or honey mustard.