Carefully tenderize and flatten prairie chicken breasts with meat mallet.
In a deep baking dish or similar container, mix all batter ingredients. In a similar size, separate dish or container, add 2 cups all-purpose flour.
Add 3 cups vegetable shortening to a large skillet and heat on medium to 325 degrees Fahrenheit.
To fry prairie chicken breasts, first coat in container of 2 cups flour, shake off excess, then dip in batter, then back into flour and finally into frying pan. Sear each side to golden brown.
When both sides are golden brown, add to a paper-napkin-covered plate and lightly pat dry with paper towels to absorb grease. When done, add to a wire rack and lightly tent with aluminum foil. Do NOT put in over to cook longer.
Keep 1/4 cup of grease from skillet and discard the rest. In same skillet, use that leftover 1/4 cup grease and add 1/4 cup flour, heating on medium and stirring often to pick up brown bits to create a roux.
To that same skillet with roux, add 4 cups heavy whipping cream and bring to a good simmer. Stir often for 6-7 minutes until fairly thick. Salt to taste.
To serve, place fried prairie chicken on plate and pour on the gravy. Garnish with freshly cracked black pepper and (optional) freshly minced parsley. Enjoy!