In a shallow bowl, whisk together the flour, cornstarch, and all breading seasonings until evenly combined. Set aside.

In a separate bowl, whisk together the eggs, buttermilk, black pepper, Tony Chachere’s, cayenne, smoked paprika, garlic powder, and onion powder until smooth.

Working with one cube steak at a time, dip the steak into the seasoned egg and buttermilk mixture, allowing any excess to drip off. Transfer the steak to the flour mixture and dredge thoroughly, pressing the breading firmly into the meat.

For an extra-crispy crust, dip the steak back into the egg mixture and dredge once more in the flour.

Place the breaded steaks on a wire rack in a single layer and let rest for 10–15 minutes to help the coating adhere.

Heat oil to 350°F in a deep fryer or heavy cast iron pot.

Fry steaks in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to drain and keep warm while frying the remaining steaks.

Serve immediately while hot and crispy with mashed potatoes and cream gravy, if desired.