Preheat oven to 400°F.
Line up 3 shallow bowls on the counter: spread the flour out in one, beat the eggs with the mustard and 2 tablespoons of flour (from the first bowl) in the second and mix together the panko, Parmigiano-Reggiano some salt and pepper in the third.
Coat the chile strips in the flour, egg and breadcrumb mixture, and place on a baking sheet in a single layer. Roast the chiles on the baking sheet, turning halfway through baking, until golden brown and crispy, about 18 minutes.
While the fries are roasting, make the ranch dipper: In a medium bowl, mix together the buttermilk, sour cream, vinegar, garlic, hot sauce, chives, dill and parsley. Season with salt and pepper.
Serve the fries immediately with the ranch dipper alongside.