In a shallow bowl, (I like to use a pie dish), mix together the flour, garlic powder, onion powder, paprika, cayenne pepper. Season with salt and pepper. Remove 3 tablespoons of the mixture to a small bowl for later.

In another shallow bowl, whisk together the milk and eggs.

Season the steak generously with salt and pepper.

In a large deep-sided skillet over medium heat, heat 1/2-inch of oil until shimmering. (It should be about 350ºF).

Working in batches, coat the steak pieces in the flour mixture, then dip into the egg and milk mixture, then back to the flour mixture once more.  Using tongs, add the steak to the oil, one by one, working in batches. Cook until golden, about 2 minutes per side. Remove to a paper towel lined plate to drain.

When all of the steak is cooked, let the pan cool slightly. Carefully remove all of the oil but about 2 tablespoons. Return the skillet to medium heat and add the 2 tablespoons of butter. Whisk in the reserved 3 tablespoons of the flour mixture and mix until golden brown, about 1 minute. Gradually whisk in the milk, making sure to scrape up the browned bits in the pan, and bring the mixture to a boil.

Reduce the heat to low and summer until the gravy is thick. Stir in the chives, and season to taste with salt and pepper.

Serve the chicken fried steak fingers with the gravy for dipping.