1. Pat the cube steaks dry with paper towels, then season both sides with the 1 teaspoon salt and 1/2 teaspoon black pepper. Let them rest at room temperature for 10 to 15 minutes while you prepare the coating.

2. In a shallow dish, whisk together the buttermilk, egg, and hot sauce until smooth. This is your wet mixture for dredging the steaks.

3. In a second shallow dish, stir together the 1 1/2 cups flour, cornstarch, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne until everything is evenly combined.

4. Working with one steak at a time, coat the steak in the seasoned flour mixture, pressing the flour into the surface. Shake off the excess, then dip the steak into the buttermilk mixture, letting extra drip off. Return the steak to the flour mixture for a second coating, pressing firmly to create a thick, craggy crust. Place coated steaks on a wire rack and repeat with remaining pieces.

5. Pour enough oil into a large heavy skillet to reach about 1/4 inch up the sides. Heat over medium to medium-high heat until the oil shimmers and a pinch of flour dropped in sizzles immediately.

6. Carefully add the coated steaks to the hot oil, leaving space between each piece. Fry for 3 to 4 minutes per side, or until the crust is deep golden brown and the steak is cooked through. Adjust the heat as needed to prevent burning. Transfer cooked steaks to a clean wire rack or paper towel–lined plate to drain.

7. Pour off most of the oil from the skillet, leaving about 2 tablespoons of fat and as many browned bits as possible. Add the butter and let it melt over medium heat.

8. Sprinkle the 1/4 cup flour for the gravy over the fat and whisk to form a smooth paste (roux). Cook for 1 to 2 minutes, whisking constantly, until lightly golden and fragrant.

9. Slowly whisk in the milk, stirring to dissolve the roux and scrape up browned bits from the bottom of the pan. Add the broth and continue whisking until smooth. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, or until the gravy has thickened enough to coat the back of a spoon.

10. Season the gravy with 3/4 teaspoon salt, 1 teaspoon black pepper, and a pinch of cayenne, adjusting to taste. If the gravy becomes too thick, thin with a splash of additional milk or broth.

11. To serve, place a chicken fried steak on each plate, spoon a generous amount of hot gravy over the top, and garnish with chopped green onions or chives. Serve immediately with your favorite sides.