Add marinade ingredients (buttermilk, eggs, tabasco sauce, salt and pepper to a large dish (I usually use a baking dish) and whisk to combine.
Pat cube steaks dry with paper towels, then add the steaks to the marinade, turning to coat. Cover and refrigerate for at least 1 hour, up to overnight.
Add enough oil to be 3/4 - 1” deep in a heavy bottomed pot (I use a shallow dutch oven or deep cast iron skillet), and heat over MED heat until oil reaches 350°F. The amount of oil needed will depend on the size of your pan.
Get out a rimmed baking sheet and top it with an oven-safe metal cooling rack. Set close by the frying pan. This will be where you place the fried steaks once they’re done.
Combine seasoned flour ingredients (flour, cornstarch, salt, pepper, smoked paprika, onion powder, garlic powder, and dried thyme) in a shallow bowl and whisk to combine well.
Preheat oven to 225°F. This is to keep the fried steaks warm until they’re ready to be served.
When the oil is ready, coat one cube steak in the seasoned flour, then carefully add it to the hot oil. Fry for 3-4 minutes per side, until golden brown. Use a frying spider to remove steak from oil and place on prepared baking sheet/cooling rack.
Repeat with remaining cube steaks, frying one or two at a time (depending on the size of your pan).
When all the steaks are fried, place the baking sheet/cooling rack with the steaks on it to the preheated oven to keep warm while you make the peppered white gravy.
Serve chicken fried steaks with gravy poured over the top, sprinkled with a bit of extra pepper.