What is the point of "slowing down chicken strip formation"? Chicken strips are the unused edge of your tire, their existence does nothing detrimental to your tires or riding, it may make you the target of endless crap from sport bike riders that use angle grinders on their knee pads.
If you are developing ridges where the flat worn areas transition to the unused portion of the tire edge, this is a different matter. If you ride primarily freeway type roads, or like me and lean the hell of your bike on mountain roads all the time, those ridges are going to develop regardless, it just depends on where they develop based on how far you lean. A harder compound tire will slow the ridge development, but not eliminate it.
PR2s and 3s are dual compound tires, so the center is harder than the edges. This may be a bad choice for you depending on how far over you lean. I develop the reverse of your problem, I wear out the edges and the center is fine and I get the ridges. When I lean into a corner, I have to push the bike over the ridge and then it drops in suddenly. At that point I throw them away. I think you may be better with a Metzler Marathon or a single compound long distance touring tire type set up. If you do not lean over much, you have no need for the softer sticky edges on a PR style tire - they will not last as long as a tire like a Marathon and will probably cost you more per tire as well.
