Preheat oven to 425 degrees. Line a roasting pan with foil; spray the rack of the roasting pan with nonstick spray and place in pan.
Combine buttermilk and hot pepper sauce in a 9x13" pan. Place the chicken in the buttermilk mixture, turning to coat; set aside. Combine the bread crumbs, almonds, salt, and pepper on a shallow plate. Dip the chicken into the crumb mixture, turning to coat all sides. Discard any excess buttermilk mixture and bread crumb mixture. Place chicken on the rack. lightly spray the chicken with nonstick spray.
Bake 20 minutes, then lightly spray the chicken again with nonstick spray. Bake until the chicken is golden and an instant read thermometer inserted in a thigh registers 180 degrees, about 25 minutes longer.