In a shallow bowl, whisk together the flour, 1 tsp black pepper, 1 tsp salt, smoked paprika, onion powder, garlic powder, baking soda, and baking powder to make the seasoned flour blend.

In a separate shallow bowl, whisk together the buttermilk, TABASCO Sauce, and eggs until fully combined to form the wet batter.

Pat the cube steaks very dry with paper towels. Season with the remaining 1 tsp salt and 1 tsp pepper. Let rest 5 minutes, then pat dry one more time.

Dredge each steak in the seasoned flour, dip into the buttermilk mixture letting excess drip off, then coat a second time in the flour pressing firmly to adhere. Place on a wire rack and rest for 10 minutes.

Preheat oven to 225 to 250 degrees F to keep finished steaks warm and crispy while you fry the remaining batches and prepare the gravy.

Pour vegetable oil about 1/4 inch deep into a heavy skillet over medium-high heat. Heat to 320 to 340 degrees F. Test by dropping in a pinch of breading -- it should sizzle immediately.

Fry two steaks at a time for 3 to 4 minutes per side until deep golden brown and crispy, flipping only once. Do not overcrowd the pan. Drain on paper towels and transfer to the warm oven. Repeat with remaining steaks, then reduce heat to medium.

Pour off most of the frying grease, leaving 4 tablespoons of drippings in the skillet. Do not scrape the pan -- the browned bits add essential flavor to the gravy.

Whisk the 4 tablespoons of flour into the drippings over medium heat. Whisk constantly for 2 to 3 minutes until the roux turns golden brown.

Combine the heavy cream and whole milk in a bowl. Slowly drizzle about 2 1/2 cups into the skillet while whisking continuously until smooth.

Bring the gravy to a gentle simmer and cook for 5 to 7 minutes, whisking often, until thick and creamy. Add more milk if needed. Season generously with salt and black pepper.

Plate the crispy chicken fried steaks and smother with the warm creamy gravy. Serve immediately alongside mashed potatoes and steamed green vegetables.