{"id":12740,"date":"2026-05-02T18:05:01","date_gmt":"2026-05-02T15:05:01","guid":{"rendered":"https:\/\/andrestover.com\/?p=12740"},"modified":"2026-05-02T18:05:02","modified_gmt":"2026-05-02T15:05:02","slug":"nashville-hot-chicken","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/nashville-hot-chicken\/","title":{"rendered":"Nashville Hot kana"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Selle roa saamise \u00fcmber keerleb mitmeid lugusid ja legende, mille autentsust on v\u00f5imatu t\u00f5endada. Alguse sai see toit millalgi 20 sajandi 30-ndatel aastatel ning umbes 50 aastat tagasi hakati seda valmistama umbes nii nagu seda valmistatakse ka t\u00e4na. Tegemist on v\u00fcrtsika liharoaga, mida algselt valmistati kanast, kasutades selleks kas erinevaid kondiga kana t\u00fckke, tervet kana v\u00f5i ka kanafileed v\u00f5i muid ilma kondita osi. Lisaks kanale valmistatakse seda rooga ka kalast. Nashville Hot Chicken v\u00f5i lihtsalt Hot Chicken on levinud t\u00e4nap\u00e4eval erinevatesse kiirtoidukettidesse, seda pakub KFC ja samuti on seda v\u00f5imalik leida kanaroogadele spetsialiseeritud toidukohtades. Retsepte ja variante selle roa valmistamiseks on samuti mitmeid. \u00dcritasin siinkohal panna kokku enda variandi. Sellest kanaroast valmistatakse sageli v\u00f5ileibu, sellest valmistatakse burgereid ja seda pannakse erinevatesse wrappidesse. Klassikaliselt pakutakse selle juurde marineeritud kurki. Samuti, kurgimarinaad on sagedasti kasutuses selle roa valmistamisel kasutatud marinaadi koostisosana.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2026\/05\/Nashville-hot_blog-1024x681.jpg\" alt=\"\" class=\"wp-image-12741\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/05\/Nashville-hot_blog-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/05\/Nashville-hot_blog-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/05\/Nashville-hot_blog-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/05\/Nashville-hot_blog.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: Koos marineerimisega 1 tund ja 30 minutit<br>Tase: Pigem lihtne<br>Kogus: neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>500 g ilma kondita kana kintsuliha<br>Kurgimarinaari marineerimiseks ja kastme valmistamiseks<br>2-3 spl \u00fcksk\u00f5ik millist v\u00e4ga teravat tomatikastet<br>Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 ml hapendatud petti kana kaneerimiseks<br>3-4 spl kurgimarinaadi<br>Jahu kana paneerimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Toidu\u00f5li praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kaste:<\/em><br>1 tl paprikapulbrit<br>0,5 tl tervat t\u0161illipulbrit<br>1 tl cayenne pipra pulbrit<br>0,5 tl k\u00fc\u00fcslaugupulbrit<br>50 ml toidu\u00f5li<br>2 spl pruuni suhkrut<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sega kokku kana marinaad. Vala kaussi terav tomatikaste ja kurgimarinaad.<\/li>\n\n\n\n<li>L\u00f5ika kondita kana kintsuliha t\u00fckid pikuti pooleks ja sega l\u00e4bi marinaadiga ning j\u00e4ta 30 minutiks marineerima.<\/li>\n\n\n\n<li>Sega kokku paneerimissegud. Vala kaussi jahu, maitsesta jahu meresoola ja musta pipraga.<\/li>\n\n\n\n<li>Teises kausis sega kokku hapendatud pett ja kurgisoolvesi, maitsesta meresoolaga.<\/li>\n\n\n\n<li>Kui kana on marineerinud, siis kuumuta pannil umbes 1,5 kuni 2 cm paksune kiht \u00f5li veidi k\u00f5rgemale kui keskmisele kuumusele.<\/li>\n\n\n\n<li>Paneeri kana. K\u00f5igepealt veereta kanat\u00fckke jahus, raputa maha liigne jahu ja paneeri peti ja kurgimarinaadi segus ning taas jahus.<\/li>\n\n\n\n<li>Prae osade kaupa, et \u00f5li j\u00e4\u00e4ks kuumaks ja kana paneering ei tuleks niiske ja veniv.<\/li>\n\n\n\n<li>Aseta 4, maksimum 5 kanat\u00fckki pannile ning lase \u00fchest k\u00fcljest kenasti pruunistuda enne kui keerad j\u00e4rgmise k\u00fclje. Iga k\u00fclje pruunistamise peale kulub 3-4 minutit.<\/li>\n\n\n\n<li>Samal ajal sega valmis terav kaste. Sega kokku paprika pulber, cayenne pipar, terav t\u0161illi, suhkur, k\u00fc\u00fcslaugu pulber ja \u00f5li. Sega l\u00e4bi ja t\u00f5sta k\u00f5rvale.<\/li>\n\n\n\n<li>T\u00f5sta k\u00f5ik praetud v\u00f5i frititud kanat\u00fckid kaussi, lisa terav kaste ning sega ettevaatlikult l\u00e4bi.<\/li>\n\n\n\n<li>Serveeri toitu koheselt. K\u00f5ige maitsvam on see vahetult peale frittimist, siis on paneering kenasti kr\u00f5be. Serveerimise juurde lisa marineeritud kurgi viilakaid. Serveeri jogurtikastmega, mille valmistamiseks Sega jogurtisse natuke toidu\u00f5li (oliivi\u00f5li), lisa kastmesse meelep\u00e4raseid maitse\u00fcrte nagu n\u00e4iteks t\u00fc\u00fcmian v\u00f5i oregano ning maitsesta lisaks musta pipra ja meresoolaga.<br>Enamasti serveeritakse hot chicken toitu heleda leiva v\u00f5i burgerikuklitega.<br>Valmis!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-12740\" data-postid=\"12740\" class=\"themify_builder_content themify_builder_content-12740 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Selle roa saamise \u00fcmber keerleb mitmeid lugusid ja legende, mille autentsust on v\u00f5imatu t\u00f5endada. Alguse sai see toit millalgi 20 sajandi 30-ndatel aastatel ning umbes 50 aastat tagasi hakati seda valmistama umbes nii nagu seda valmistatakse ka t\u00e4na. Tegemist on v\u00fcrtsika liharoaga, mida algselt valmistati kanast, kasutades selleks kas erinevaid kondiga kana t\u00fckke, tervet kana [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12742,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[42,520],"class_list":["post-12740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-kana","tag-usa","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12740"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12740\/revisions"}],"predecessor-version":[{"id":12762,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12740\/revisions\/12762"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12742"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}