Soak chicken strips in buttermilk for about 2 hours before preparing the tender strips. For best result soak overnight.
Make the seasoned flour by combining flour, salt, pepper, and garlic salt. Stir the flour until it is well blended.
Make a batter of the seasoned flour and buttermilk by pouring in about 1/2 cup of the buttermilk into the flour. You want the batter a little shaggy. Coat the chicken with the batter and place it on a rack and allow it to dry. The batter may fall off when cooking if you don't allow the batter to dry a bit before frying.
Discard remaining buttermilk.
Heat oil to 350 degrees. Gently place 3 or 4 breaded chicken tenders into the hot oil. Cook chicken tenders a few at a time until they are golden brown. Drain on a clean wire rack. You may serve this with gravy or honey mustard.