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 on a rack and allow it to dry. The batter may fall off when cooking if you don't allow the batter to try the chicken.
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 that has been placed on top of a baking sheet.
Chicken tender sandwich assembly
Butter both sides of the Texas Toast. Cook the bread on a skillet or a griddle until the bread is golden brown, flip the bread over and brown the other side of the bread.
Place three chicken fingers on each four slices of bread, then top with 2 slices of Monterey Jack Cheese, and then spread about 1 tablespoon barbeque sauce on one slice of the bread.