Toss potatoes in olive oil & bake fries at 450 until golden brown & crispy (about 40 minutes) flipping once. Meanwhile dip chicken in flour, then buttermilk, and then flour again. Deep fry until golden brown; drain and set aside. Stir the breadcrumbs, Parmesan, thyme, basil, oregano and salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the breadcrumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and breadcrumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days. Heat the oil. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. On the bottom half of the rolls add mayonnaise, chicken and mozzarella sticks. Load on French fries and top with spaghetti sauce and tomato. Cover with the tops of rolls and serve.