oven-fried chipotle chili chicken

2 whole canned chipotle chilies in adobo or 2 teaspoons chipotle chili powder.
3/4 cup mayonnaise ( I changed to plain yogurt ) less fat.
12 chicken drumsticks (about 1 1/2 pounds)
2 1/4 cups fine bread crumbs ( I used whole wheat breadcrumbs )
1/4 teaspoons cayenne, or to taste. salt and pepper

In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer and coat them completely with the mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or overnight.
In a large bowl combine the bread crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly. Arrange the chicken pieces in a clean baking pan, and bake them in a preheated 425°F. oven, for 30 minutes. Reduce the temperature to 375°F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through.