I skin (if not already skinless) the chicken and get everything ready (butter in a bowl for melting; cracker mix in a bowl) but don't dredge 'til just before cooking. I think the coating will get soggy otherwise.

This may be obvious to some people but I never know what I can prep ahead of time to cook later. I am going to make a recipe I saw in a magazine called Mrs. Potter's chicken. You dredge the chicken in melted butter and then though a crushed ritz cracker/parmesean cheese mixture. Can I dredge the chicken earlier in the day and then cook for dinner? Or do you think it will affect the coatig TIA.