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In a bowl whisk together the eggs, milk, hot sauce, salt, and pepper until combined.
In a separate bowl whisk together the flour, corn starch, paprika, onion granules, garlic granules, pepper, and 1 ½ teaspoons of sea salt until combined.
Next, add 1 cube steak to the bowl with the whisked eggs and milk and completely coat.
Transfer the egg-washed steak to the bowl with seasoned flour and dredge to completely coat on each side. Place on a cookie sheet tray lined with parchment paper and repeat until all of the steaks have been breaded.
Add the breaded steak 2 or 3 at a time to a large frying pan over medium to medium-high heat, or at 350°, and cook for 1 ½ to 2 ½ minutes per side or until browned and cooked through.
Drain on paper towels or a cookie sheet tray with a rack. Repeat the process until all of the steaks have been cooked.
In a medium-size saucepot over low heat add in the butter until melted and then whisk in the flour until completely combined.
Pour in the milk while constantly whisking and turn the heat to medium-high until nappe, or very thick.
Finish the gravy with salt and pepper and serve with the chicken fried steak.
Serve with optional garnishes of chopped green onions and parsley.