Slice steak into ½-inch wide and 3 to 4-inch long strips.

In a large bowl or gallon-size ziploc bag, combine the buttermilk, Wocestershire sauce, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Add the sliced cube steak and marinate in the fridge for 2 hours.

In a large shallow pan, combine the flour with the remaining 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and smoked paprika.

Dip each piece of steak into the flour mixture, and shake off excess flour. Dip back into the buttermilk marinade, then back into the flour mixture for a second time. Shake off excess flour again and transfer to a plate. Repeat with all steak pieces.

Heat 1-2 inches of oil in a dutch oven or large skillet over medium heat until it reaches 350 to 375 degrees F. It's helpful to use a clip-on thermometer to monitor oil temperature while frying the finger steaks.

Working in batches, fry the finger steaks for about 1-2 minutes on each side until they are a nice golden brown and crispy on the outside and cooked through on the inside. Be sure not to crowd the pan or the oil temperature will drop and it will take longer to cook each batch.

Remove from the oil with a slotted spoon or tongs and transfer to a plate lined with paper towel to absorb excess oil. Repeat until all the meat has been cooked.

Serve hot with dipping sauce and fries.