In a large mixing bowl, whisk the buttermilk, eggs, and hot sauce until combined. Place the cube steak into the bow and marinate for 15 minutes.

Mix the flour, baking powder, salt, garlic powder, and paprika in a large dish.

Remove the steaks one at a time from the egg mixture, allowing any excess to drip off, and dredge each piece of meat in the flour mixture until completely coated. Give it a press into the flour to coat it really well. Repeat with each of the remaining steaks and set them to the side.

Add enough oil to a heavy-bottomed cast iron pan to coat the bottom thoroughly and heat to 350 degrees Fahrenheit over medium heat. Once the oil has come to temperature, fry each coated steak for 4 - 5 minutes per side or until all sides of the steak are golden brown. Add more oil when needed. Place the finished steaks onto a wire rack to allow the excess oil to drip off, then place in a 200-degree oven to keep warm as you prepare the gravy.

To make the gravy, heat a large skillet over medium heat and add the butter. Once the butter is melted, add the flour and cook for about 1 - 2 minutes, whisking constantly.

Slowly whisk in the beef broth, followed by the heavy cream. Whisking frequently, cook for about 3 - 5 minutes or until the gravy has thickened. Add pepper and salt to taste. Serve the chicken fried steak with a generous spoonful of gravy over the top. Garnish with more freshly cracked black pepper if desired.