Heat vegetable oil in an electric skillet or a large cast-iron pan to 375°F.

Cut cube steaks into 1 1/2 inch squares and place them on a plate lined with paper towels to soak up excess liquid.

Divide the flour; add 1 1/2 cups into a large baggie and the remaining 1 1/2 cups into another baggie with all the spices. Seal and shake to mix well.

In a medium bowl, whisk together the eggs, hot sauce, and buttermilk until well blended.

Once the oil is ready, pat the steak bites dry again. Place about 10 steak bites into the flour baggie, seal it, and shake to coat.

Dip the bites into the egg mixture, then back into the seasoned flour baggie before adding them into the hot oil.

Fry the bites until golden brown on both sides, about 3-4 minutes per side.

Once cooked, transfer the steak bites to a plate lined with paper towels and keep warm in a preheated oven at 175°F while completing the rest of the bites.