For the corn muffin sliders: Preheat the oven to 180 deg C (350). Cream the margarine and sugar, add eggs slowly while you continue beating. Add salt, flour, corn meal, onion soup powder, water, baking powder and pepper, and blend until smooth. Fold in the canned sweetcorn and frozen corn. Grease and flour a large muffin tin (6 per tray). I find the larger the muffin cup the better, but for sliders the 12 cup muffin tray works well. Half fill each muffin cup and bake for 35-40 minutes. If you're going the 'smaller' route then bake for about 30 mins.  Remove from oven and allow to cool.

Place chicken in a Ziploc bag and pour marinade over the meat. Allow to marinate for a few hours. Remove chicken from marinade and either fry or braai/Bbq.

Remove the muffins from the tin, cut in half and place a cooked marinated chicken schnitzel in each.

I serve mine with a 'chillinaise' sauce which is made up of 2 Tblsp sweet chilli/peri sauce and 1/2 cup mayonnaise. You may have to double up on this if your family is like mine, they love chillinaise on everything! Nandos make a wonderful perinaise, mild, medium and hot which is delicious.

You can cover the chicken with the other side of your halved muffin (as I have done in the photograph) however, an open sandwich look, also works well.