1. Pat the cube steaks dry and season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. In a shallow dish, whisk together 1 1/2 cups flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

3. In a second shallow dish, whisk the eggs, buttermilk, and hot sauce until smooth.

4. Dredge each steak in the flour mixture, dip into the buttermilk mixture, then return to the flour mixture and press firmly so the coating sticks.

5. Let the coated steaks rest for 10 minutes while heating the oil.

6. Heat vegetable oil in a large heavy skillet over medium-high heat until shimmering.

7. Fry the steaks in batches for 3 to 4 minutes per side, until golden brown and crisp.

8. Transfer the fried steaks to a wire rack or paper towel-lined plate and keep warm.

9. Pour off most of the oil, leaving about 3 tablespoons of drippings in the skillet.

10. Add butter to the skillet, then whisk in 3 tablespoons flour and cook for 1 to 2 minutes.

11. Slowly whisk in the milk, then add heavy cream, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.

12. Simmer for 3 to 5 minutes, whisking often, until the gravy thickens.

13. Spoon the creamy gravy over the chicken fried steaks and garnish with green onions if desired.